Red beans stew with cauliflower
120 min
Suitable for vegans
Seasonal period:
All year
Ingredients for 5 portions
Calculate portions
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
Table salt
7.5 g
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)
Energy
459.29
kcal
Carbohydrates
54.79
g
Proteins
18.66
g
Lipids
13.11
g
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
141.54
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)
808.01
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.
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