120 min
Suitable for vegans
Cuisine type: Vegan cuisine
Temperature: Hot
Type of dish: Legumes, Vegetables
Allergens:
Gluten
Gluten
Ingredients for 5 portions
Ingredients for portions/units
Red beans 0.4 kg
Dados de cebolla 0.075 kg
Chopped green pepper 0.075 kg
Leek 0.75 ud
Chorizo pepper 0.75 ud
Olive oil 0.025 l
Red pepper 0.075 kg
Cubed carrot 0.075 kg
Cauliflower 0.5 kg
Elaboration
  • Soak the beans overnight.
  • Chop the onion into brunoise, the carrot and the leek into half-moons and the peppers diced into about 1cm.
  • Cook the beans with the vegetables (except for the onion) on a low and continuous heat.
  • Rehydrate the chorizo pepper, obtain its flesh and mince it.
  • Soften the onion cut into brunoise until it gets tender and add the flesh of the chorizo pepper and the red kidney beans.
  • Wash the cauliflower and chop into irregular chunks. Steam or cook it with plenty of water uncovered and rinse when finished.
  • When the beans are cooked, add salt.
  • Right before serving, add the cauliflower and bring to the boil.
Nutritional information (1 portion)
Fiber 24.29 g
Saturates 3.89 g
Monounsaturated fatty acids 3.97 g
Polyunsaturated fatty acids 0.58 g
Cholesterol 0.03 mg
Calcium 141.11 mg
Iron 6.76 mg
Zinc 3.59 mg
Vitamin A 247.15 ug
Vitamin C 82.18 g
Folic acid 74.7 ug
Salt (Sodium) 225.26 mg
Sugars 10.12 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.