Quail and white bean stew
Ingredients for 5 portions
Calculate portions
White beans
1.0 kg
Quail
0.4 kg
Garlic, bulb
2.5 ud
Onion
0.25 kg
Tomato
0.25 kg
Green pepper
0.075 kg
Red pepper
0.075 kg
Table salt
15.0 g
Olive oil
0.05 l
White stock
0.75 l
Elaboration
For the quails:
- Season the quails with salt and pepper, tie them up and then brown.
- Sauté the vegetables cut into cubes starting with the hardest vegetables first: garlic, onion, carrot, leek, peppers and lastly the tomato.
- Add the quails and the white stock and then let cook for 30 minutes.
For the white beans:
- Heat up the salted water and once it starts to boil add the frozen beans. Let the water come to the boil again.
- Lower the temperature and boil until soft.
- Add the beans to the stew and let cook for another 10 minutes.
- Remove the quails when tender, untie them and then cut in half.
- Lastly, boil the beans together with the carved quails and add salt if required.
Nutritional information (1 portion)
Energy
438.9
kcal
Carbohydrates
43.32
g
Proteins
28.35
g
Lipids
13.24
g
Fiber
20.33
g
Saturates
2.22
g
Monounsaturated fatty acids
8.38
g
Polyunsaturated fatty acids
1.27
g
Cholesterol
24.58
mg
Calcium
230.34
mg
Iron
7.86
mg
Zinc
2.16
mg
Vitamin A
806.16
ug
Vitamin C
72.59
g
Folic acid
176.61
ug
Salt (Sodium)
3019.8
mg
Sugars
20.65
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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