Black Bean Stew with Shrimp

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Black Bean Stew with Shrimp
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Health Score:
7,7 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 50 min.
Preparation
Calories:
548
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie548 kcal(26 %)
Protein21.88 g(22 %)
Fat38.33 g(33 %)
Carbohydrates32.73 g(22 %)
Sugar added0 g(0 %)
Roughage4.57 g(15 %)
Vitamin A146.34 mg(18,293 %)
Vitamin D0.12 μg(1 %)
Vitamin E1.02 mg(9 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.12 mg(11 %)
Niacin3.42 mg(29 %)
Vitamin B₆0.37 mg(26 %)
Folate37.29 μg(12 %)
Pantothenic acid0.43 mg(7 %)
Biotin3.54 μg(8 %)
Vitamin B₁₂0.16 μg(5 %)
Vitamin C89.82 mg(95 %)
Potassium620.72 mg(16 %)
Calcium183.02 mg(18 %)
Magnesium47.45 mg(16 %)
Iron4.82 mg(32 %)
Iodine1.8 μg(1 %)
Zinc1.41 mg(18 %)
Saturated fatty acids11.29 g
Cholesterol108.24 mg

Ingredients

for
4
Ingredients
400 grams black Beans
125 grams Bacon (streaky)
5 tablespoons olive oil
2 garlic
2 onions
150 grams Celery
2 teaspoons ground cumin
2 bay leaves
1 tablespoon ground paprika (sweet)
2 tablespoons Tomato paste
2 tablespoons Red wine vinegar
salt
Black pepper
150 grams shrimp (without heads and shells)
1 teaspoon Madras curry powder
1 yellow Bell pepper
2 red chile peppers
75 grams Crème fraiche
How healthy are the main ingredients?
Celeryolive oilTomato pastegarliconionsalt

Preparation steps

1.

Soak beans overnight, then drain.

2.

Dice bacon, onion and celery. Peel and press garlic through a garlic press. In a pot, sauté bacon, onion, celery and garlic in 3 tablespoons oil until translucent, about 3 minutes. Add beans, 2 liters (approximately 8 1/2 cups) water and bring to a boil. Skim foam and simmer over low heat, about 1½ hours. Add tomato paste, cumin, bay leaf and paprika after soup has cooked 1 hour.

3.

Remove bay leaf and puree half of soup in a blender. Return pureed soup to the pot. Season with vinegar, salt and pepper. 

4.

Rinse and devein shrimp, then pat dry. Season shrimp with curry powder, salt and pepper. Quarter peppers, remove seeds and ribs, and cut into thin strips. Halve chile, remove seeds and ribs, and finely chop.

5.

Heat remaining oil in frying pan over high heat. Add shrimp and bell peppers and cook, stirring, 4-5 minutes. Add chopped chile in last minute of cooking. 

6.

Divide stew among bowls. Garnish with shrimp and pepper mixture and serve each with a dollop of creme fraiche.