Beans and Pepper Relish
Nutritional values
(Percentage of daily recommendation)
| Calorie | 865 cal. | (41 %) | ||
| Protein | 13.47 g | (14 %) | ||
| Fat | 73.33 g | (63 %) | ||
| Carbohydrates | 44.79 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.41 g | (48 %) |
| Vitamin A | 56.89 mg | (7,111 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.98 mg | (75 %) | ||
| Vitamin B₁ | 0.04 mg | (4 %) | ||
| Vitamin B₂ | 0.04 mg | (4 %) | ||
| Niacin | 0.59 mg | (5 %) | ||
| Vitamin B₆ | 0.18 mg | (13 %) | ||
| Folate | 6.23 μg | (2 %) | ||
| Pantothenic acid | 0.08 mg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 49.91 mg | (53 %) | ||
| Potassium | 143.72 mg | (4 %) | ||
| Calcium | 93.16 mg | (9 %) | ||
| Magnesium | 7.71 mg | (3 %) | ||
| Iron | 6.65 mg | (44 %) | ||
| Iodine | 0.59 μg | (0 %) | ||
| Zinc | 0.14 mg | (2 %) | ||
| Saturated fatty acids | 11.24 g | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 250 grams dried Scarlet runner bean (or thick white beans)
- 2 bay leaves
- 1 tsp peppercorns
- 2 Bell pepper (red and yellow)
- salt
- freshly ground peppers
- 4 garlic cloves
- 1 pinch Chili powder
- 250 milliliters vegetable oil
- 60 milliliters Pumpkin seed oil
Preparation steps
Soak the beans overnight in a bowl of cold water.
The next day, drain and place the beans in a pot with cold water to cover by several inches, the bay leaves and peppercorns and simmer until the beans are tender but still have a slight bite, about 30 minutes.
Preheat the oven to 220°C (approximately 425°F). Line a baking sheet with parchment paper.
Rinse the pepper, halve lengthwise, remove the seeds and white ribs and place skin-side up on the baking sheet. Bake until the skin blackens, about 15 minutes. Remove from the oven, cover with a damp cloth, cool and remove the skin. Cut the peppers into diamonds and season with salt and pepper.
Drain the beans and remove the bay leaves. Peel the garlic and mix with the peppers and the beans. Season with salt, pepper and chile powder and spoon into 300ml (approximately 10 1/2 ounce) hot rinsed jars with lids. Pour the oil over and sprinkle 1 tablespoon of pumpkin seed oil into each jar. Place the lids on and close tightly.
