Bean Stew with Tomatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 170 cal. | (8 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 66.1 μg | (110 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 121 μg | (40 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 15 μg | (33 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 799 mg | (20 %) | ||
| Calcium | 134 mg | (13 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 89 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Ingredients
Preparation steps
Soak the beans in water overnight, then cook until tender, or after about 1 1/2 hours. Peel the onions and garlic. Halve onions and cut into thin rings. Finely chop the garlic. Rinse the celery, pat dry and cut into pieces. Rinse the beans, pinch off the ends and cut into large pieces. Rinse, pat dry and chop the tomatoes.
Heat the oil in a large saucepan and fry the onion and garlic. Fry the beans, tomatoes, celery and the drained white beans briefly. Season everything with salt and pepper. Pour in the cooking liquid, cover and cook over low heat for 15 minutes. Rinse and shake dry the basil, and pluck the leaves from the stems, setting some aside for sprinkling. Mix the rest into the pot and let simmer again for 5 minutes. Season and garnish with basil leaves, as desired.
