Bean Stew

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Bean Stew
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Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 45 min.
Preparation
ready in 14 h. 45 min.
Ready in
Calories:
965
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie965 cal.(46 %)
Protein31 g(32 %)
Fat81 g(70 %)
Carbohydrates27 g(18 %)
Sugar added0 g(0 %)
Roughage23.5 g(78 %)
Vitamin A4.9 mg(613 %)
Vitamin D0 μg(0 %)
Vitamin E15 mg(125 %)
Vitamin K258.6 μg(431 %)
Vitamin B₁0.8 mg(80 %)
Vitamin B₂0.9 mg(82 %)
Niacin14.1 mg(118 %)
Vitamin B₆1.2 mg(86 %)
Folate109 μg(36 %)
Pantothenic acid4.3 mg(72 %)
Biotin10.8 μg(24 %)
Vitamin B₁₂2.3 μg(77 %)
Vitamin C73 mg(77 %)
Potassium3,210 mg(80 %)
Calcium694 mg(69 %)
Magnesium141 mg(47 %)
Iron3.7 mg(25 %)
Iodine15 μg(8 %)
Zinc3.8 mg(48 %)
Saturated fatty acids25.9 g
Uric acid672 mg
Cholesterol83 mg
Complete sugar25 g

Ingredients

for
4
Ingredients
250 grams dried Beans (white, red and black)
1 large onion
1 garlic clove
1 green chili pepper
4 Celery
1 carrot
2 Tbsps vegetable oil
1 Tbsp ground cilantro
½ tsp grated Nutmeg
1 pinch Ground clove
1 l Beef stock (prepared)
2 Tbsps Tomato paste
500 grams Dry sausage
salt
freshly ground pepper
ground paprika (sweet)
How healthy are the main ingredients?
Tomato pasteoniongarlic cloveCelerycarrotNutmeg

Preparation steps

1.

Soak beans overnight in a bowl of water. The next day, drain beans and transfer to a pot. Cover with cold water and bring to a boil. Boil 10 minutes. Drain beans and return to pot.

2.

Peel onion and garlic. Dice onion. Rinse and halve chile lengthwise, remove seeds and ribs, and finely chop. Rinse, peel and chop celery and carrot.

3.

Heat oil in a pan over medium heat. Add onion, chile, celery and carrot. Press garlic through a garlic press into the pan. Cook about 10 minutes. Stir in coriander, nutmeg and cloves, and cook 2 minutes more.

4.

Add onion mixture to the beans along with beef stock. Cook about 2 hours. Stir in tomato paste and simmer 15 minutes more.

5.

Add sausage and heat until warmed through, about 10 minutes. Remove and cut into 1 cm (approximately 1/2 inch) thick slices. Return to soup. Season with salt and pepper. Remove 2 ladlefuls of soup and puree until smooth, then stir back into soup. Serve sprinkled with paprika.