Broad Beans with Feta Cheese and Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 406 cal. | (19 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 56 μg | (93 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 8.2 mg | (68 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 111 μg | (37 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 21 μg | (47 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 857 mg | (21 %) | ||
| Calcium | 238 mg | (24 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 57 μg | (29 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 16.5 g | |||
| Uric acid | 106 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 250 grams dried, white Beans
- 1 bay leaf
- 2 sprigs Sage
- 2 sprigs Savory
- 1 Red chili pepper
- salt
- 250 grams fresh button Mushroom
- 2 Zucchini
- 1 Red onion
- 1 garlic clove
- 300 grams Tomatoes
- 4 Tbsps olive oil
- 80 grams green, pitted Olives
- 200 grams Feta
- 1 Red Pepperoncini
- Fat (for greasing)
- freshly ground peppers
Preparation steps
Cover the beans in a bowl with cold water and soak overnight.
The next day, drain, place in a saucepan and fill with enough water for the beans to be well covered. Add the bay leaf, the herbs and chile pepper. Season with salt and bring to a boil. Reduce to a medium heat and cover with the lid. Cook for 1-1 1/2 hours.
Meanwhile, trim the mushrooms, wipe with a paper towel and cut into slices. Rinse and trim the zucchini, cut in half lengthwise and cut into slices. Peel the onion and garlic, halve the onion and cut into strips and finely chop the garlic. Blanch the tomatoes and rinse with cold water. Peel, quarter, remove seeds and chop into pieces.
In a pan, heat 2 tablespoons of olive oil and sweat the onion with the garlic until translucent. Add the zucchini and mushrooms. Season with salt and pepper and fry with occasional stirring.
Drain the olives and cut into slices. Crumble the feta. Rinse and trim the peperoncino peppers, remove the seeds and chop.
Preheat the oven to 200°C (approximately 400ºF).
Rinse the beans in a sieve and mix with the vegetables and tomatoes. Place in a greased baking dish. Mix the feta with the olives and peppers and spread over the vegetables. Season with salt and pepper and drizzle with the remaining olive oil.
Bake until golden brown (20-25 minutes).
Remove and serve hot with fresh ciabatta or flatbread.
