Bean Stew with Porcini Mushrooms and Tomatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 466 cal. | (22 %) | ||
| Protein | 26.88 g | (27 %) | ||
| Fat | 13.76 g | (12 %) | ||
| Carbohydrates | 62.35 g | (42 %) | ||
| Sugar added | 6.05 g | (24 %) | ||
| Roughage | 12.8 g | (43 %) |
| Vitamin A | 190.78 mg | (23,848 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.08 mg | (9 %) | ||
| Vitamin B₁ | 0.09 mg | (9 %) | ||
| Vitamin B₂ | 0.17 mg | (15 %) | ||
| Niacin | 1.45 mg | (12 %) | ||
| Vitamin B₆ | 0.18 mg | (13 %) | ||
| Folate | 30.05 μg | (10 %) | ||
| Pantothenic acid | 0.19 mg | (3 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 29.67 mg | (31 %) | ||
| Potassium | 537.67 mg | (13 %) | ||
| Calcium | 137.43 mg | (14 %) | ||
| Magnesium | 36.48 mg | (12 %) | ||
| Iron | 15.6 mg | (104 %) | ||
| Zinc | 0.63 mg | (8 %) | ||
| Saturated fatty acids | 1.72 g | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 400 grams dried, white Beans
- 1 bay leaf
- 250 grams fresh Porcini mushroom
- 800 grams Beefsteak tomato
- 15 Sage
- 2 garlic cloves
- 3 Tbsps olive oil
- 2 Tbsps Red wine vinegar
- 2 Tbsps Maple syrup
- salt
- freshly ground peppers
Preparation steps
Rinse beans and soak overnight in about 1 liter (approximately 4 cups) of water. Next day, rinse in a colander and drain. Combine with 1 liter (approximately 4 cups) of cold water and bay leaf and bring to a boil. Reduce heat and simmer, covered, for 1-1 1/2 hours or until tender.
Clean porcini mushrooms and cut into slices.
Blanch tomatoes in hot water, rinse in cold water and peel. Halve and remove seeds and stems, cut into small cubes. Rinse and dry sage leaves, cut half of them into fine strips. Peel and crush garlic. Heat oil in a pan and saute garlic for a few seconds. Remove from heat and add sage strips.
Combine diced tomatoes with vinegar and maple syrup in a shallow pan, bring to a boil and simmer on high heat until almost all liquid is evaporated.
Drain beans and combine with mushrooms and garlic and sage mixture. Add tomatoes, season with salt and pepper and simmer on very low heat for a few minutes.
Garnish with remaining sage leaves and serve with ciabatta.
