Bean and Potato Stew
(2 votes)
(2 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 14 h.
Ready in
Calories:
398
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 398 cal. | (19 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 19.5 μg | (33 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5.4 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 851 mg | (21 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 10.9 g | |||
| Uric acid | 76 mg | |||
| Cholesterol | 19 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 150 grams white Beans (soaked overnight)
- 150 grams Kidney beans (soaked overnight)
- 1 small onion
- 2 garlic cloves
- 4 Tbsps Corn oil
- 2 tsps white or yellow Mustard seed
- 4 Tbsps Tomato paste
- 800 milliliters Beef broth
- salt
- 300 grams waxy potatoes
- 80 grams Bacon (thin slices)
- 1 tsp butter
- 1 Tbsp Crème fraiche
- Tabasco sauce (to taste)
- freshly ground peppers
Preparation steps
1.
Drain the soaked beans. Peel the onion and garlic and finely chop. Heat the oil in a large saucepan and sauté the onion with the garlic and mustard seeds until soft. Add tomato paste and sauté briefly, then add the drained beans and pour in the broth. Cook covered for 1 hour and 15 minutes. Meanwhile, peel the potatoes and cut into fine dice. Cut bacon into strips and fry in a pan with the butter. Drain and transfer to a paper towel.
2.
At the end of cooking time, add the potatoes and continue to cook for about 15 minutes. Stir in creme fraiche and season with salt and Tabasco sauce.
3.
Divide the bean stew among 4 bowls, sprinkle with the fried bacon and garnish with freshly ground pepper.
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