Bean Stew
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(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
238
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 238 cal. | (11 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.2 g | (24 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 45.3 μg | (76 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 165 μg | (55 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 15.4 μg | (34 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 187 mg | (197 %) | ||
| Potassium | 1,475 mg | (37 %) | ||
| Calcium | 113 mg | (11 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 95 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 green Bell pepper
- 2 Red onions
- 500 grams potatoes
- 2 Tbsps butter
- 1 garlic clove
- salt
- freshly ground peppers
- 4 Tbsps Tomato paste
- 250 milliliters Vegetable broth
- 1 sm can Red Beans (425 grams)
- 400 grams Tomatoes
- 250 milliliters Tomato juice
- ground paprika
- 1 generous pinch cayenne pepper
- 1 pinch sugar
- 2 Tbsps scallions
Preparation steps
1.
Rinse bell peppers, cut in half, remove seeds and ribs and cut into small cubes. Peel onions and chop finely. Peel potatoes and cut into small cubes. Peel garlic.
2.
Heat butter in a pan, sauté onions until soft, press garlic into pan, add bell peppers and potatoes and stir. Add tomato paste and broth and season with salt and pepper. Cover and cook for 15 minutes.
3.
Drain beans in a sieve and rinse with water. Blanch tomatoes briefly, peel and cut into quarters. Add tomatoes, juice and beans to the pan. Boil, season to taste and serve garnished with chopped chives.
