Black Bean Stew with Shrimp
Nutritional values
(Percentage of daily recommendation)
| Calorie | 511 cal. | (24 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 59.6 μg | (99 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 89 mg | (94 %) | ||
| Potassium | 747 mg | (19 %) | ||
| Calcium | 161 mg | (16 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 41 μg | (21 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 17.7 g | |||
| Uric acid | 136 mg | |||
| Cholesterol | 85 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 400 grams black Beans
- 125 grams Bacon (streaky)
- 5 Tbsps olive oil
- 2 garlic cloves
- 2 onions
- 150 grams Celery
- 2 tsps ground cumin
- 2 bay leaves
- 1 Tbsp ground paprika (sweet)
- 2 Tbsps Tomato paste
- 2 Tbsps Red wine vinegar
- salt
- Black pepper
- 150 grams shrimp (without heads and shells)
- 1 tsp Madras curry powder
- 1 yellow Bell pepper
- 2 red chili peppers
- 75 grams Crème fraiche
Preparation steps
Soak beans overnight, then drain.
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.
Remove bay leaf and puree half of soup in a blender. Return pureed soup to the pot. Season with vinegar, salt and pepper.
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.
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.
Divide stew among bowls. Garnish with shrimp and pepper mixture and serve each with a dollop of creme fraiche.
