Bean Stew with Chorizo
Nutritional values
(Percentage of daily recommendation)
| Calorie | 431 cal. | (21 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.4 g | (28 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 94.3 μg | (157 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 9.3 μg | (21 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 88 mg | (93 %) | ||
| Potassium | 1,154 mg | (29 %) | ||
| Calcium | 239 mg | (24 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 13.6 g | |||
| Uric acid | 223 mg | |||
| Cholesterol | 41 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 300 grams dried white Beans
- 1 l Vegetable broth
- 2 fresh bay leaves
- 2 garlic cloves
- 1 sprig rosemary
- 1 carrot
- 1 onion
- 1 Celery
- 1 green Bell pepper
- 80 grams Bacon
- 150 grams Chorizo
- 2 Tbsps olive oil
- salt
- freshly ground peppers
Preparation steps
Soak beans soak overnight. The next day, pluck some rosemary needles for garnish. Drain beans, put in a pot with vegetable broth, bay leaves, peeled garlic cloves and rosemary and bring to a boil. Simmer quietly 50 minutes, stirring occasionally.
Meanwhile, peel the onion and trim and rinse the carrot, celery and peppers. Cut the carrot and celery into slices, onion and pepper into strips. Cut the bacon into strips and the chorizo into slices.
Remove half of the beans from the broth with a skimmer. Remove the herbs and strain the soup through a sieve. Cook bacon in 1 tablespoon hot oil in a pan for 2-3 minutes. Sauté prepared vegetables briefly and add the soup with the beans. Simmer about 15 minutes. Cook the chorizo in remaining oil 2-3 minutes.
Season the soup with salt and pepper. To serve, put the chorizo with the fat on the soup and garnish with the remaining chopped rosemary.
