Canned Beans with Garlic
(1 vote)
(1 vote)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Calories:
265
calories
Calories
Nutritional values
1 glass contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 265 cal. | (13 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 10.5 g | (35 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 180.5 μg | (301 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 288 μg | (96 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 37.2 μg | (83 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 100 mg | (105 %) | ||
| Potassium | 1,406 mg | (35 %) | ||
| Calcium | 375 mg | (38 %) | ||
| Magnesium | 155 mg | (52 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 194 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 28 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 1 kilogram yellow Beans
- salt
- 2 small onions
- 4 garlic cloves
- 300 milliliters White vinegar
- 1 Tbsp sugar
- 1 Tbsp Mustard seed
- 1 tsp peppercorns
- 2 Tbsps freshly chopped Savory
Preparation steps
1.
Rinse beans, trim, cut in half or thirds and blanch in a pot of salted water for about 8 minutes until al dente. Peel onions and cut into wedges. Peel garlic and cut in half. Add onions, garlic and bacon to the pot for the last 2 minutes of cooking. Drain and place beans in canning jars.
2.
For broth, mix 1 tablespoon salt with vinegar, sugar, pepper and 300 ml (approximately 10 ounces) of water in a pot and bring to a boil. Add savory to the pot and pour over the beans until they covered and the canning jars are filled. Tip: To preserve beans for longer, you will need to use a pressure canner and process jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.
