Cannellini Beans with Leek and Arugula
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,073 cal. | (51 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 161 g | (107 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.4 g | (48 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 167.9 μg | (280 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.8 mg | (82 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 236 μg | (79 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 14 μg | (31 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 1,093 mg | (27 %) | ||
| Calcium | 358 mg | (36 %) | ||
| Magnesium | 139 mg | (46 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 17.2 g | |||
| Uric acid | 195 mg | |||
| Cholesterol | 71 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 300 grams cannellini beans (soaked overnight)
- 600 milliliters Vegetable broth
- salt
- 500 grams Leeks
- 150 grams Green beans
- 1 shallot
- 2 garlic cloves
- 100 grams Arugula
- 50 grams Arugula
- 2 Tbsps butter
- 1 Tbsp olive oil
- 1 tsp brown Mustard seed
- 250 milliliters Whipped cream (min. 30% fat content)
- Fleur de sel (or coarse sea salt)
- freshly ground peppers
- 4 Flatbread (for serving)
Preparation steps
Remove the water from the soaked beans. Add the broth, and salt to the beans. Cover and cook for 1 hour.
Rinse and trim the leeks, then slice into 1 cm (approximately 1/2 inch) wide rings. Rinse the green beans, snip the ends, and blanch in boiling salted water for 2-3 minutes until al dente. Remove from the water and drain. Peel and finely chop the shallot and garlic. Rinse the arugula and mustard greens, and remove the hard stems.
Drain the beans once cooked. Melt the butter and olive oil in a saucepan. Add the shallots, garlic, and mustard seeds. Sauté briefly, then add the leeks and and green beans. Mix in the cream, and simmer gently for 10 minutes.
Stir in the beans, arugula, and mustard greens. Top the flatbread with the bean mixture, sprinkle with fleur de sel and freshly cracked black pepper, and serve.
