Chorizo and Chunky Bean Stew
(0 votes)
(0 votes)
Health Score:
64 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation
Calories:
819
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 819 cal. | (39 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 53 g | (46 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 9.4 g | (31 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 17.5 μg | (29 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 11.5 mg | (96 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 165 μg | (55 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 14.5 μg | (32 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 84 mg | (88 %) | ||
| Potassium | 1,686 mg | (42 %) | ||
| Calcium | 153 mg | (15 %) | ||
| Magnesium | 162 mg | (54 %) | ||
| Iron | 12.7 mg | (85 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 19 g | |||
| Uric acid | 261 mg | |||
| Cholesterol | 77 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
3
- Ingredients
- 9 ozs dried White bean (soaked overnight)
- 2 cups water
- 2 Tbsps olive oil
- 1 Spanish Blood sausage (Spanish sausage)
- 1 Chorizo (sausages)
- 2 slices thick Bacon (diced)
- 1 small onion (finely chopped)
- 1 carrot (sliced)
- 1 small, red Bell pepper (seeds removed and thickly sliced)
- 1 clove garlic cloves (crushed)
- 1 bay leaf
- 2 Tbsps chopped mint
- ½ tsp sugar
- 1 pinch paprika
- ¼ cup dry sherry
- ½ cup vegetable stock
- salt
- peppers
- To garnish
- ½ Tbsp julienned mint
Preparation
Kitchen utensils
1 Kitchen scale, 1 Small pot, 1 Wooden spoon, 1 Mini food processor oder großes Messer, 1 große Mixing bowl, 1 Tablespoon, 1 Small bowl, 1 Hand mixer, 1 Plastic wrap, 1 Cutting board, 1 Rolling pin, 1 ggf. Pastry wheel, 1 Parchment paper, 1 Baking sheet, 1 Wire rack, 1 deep bowl, 2 Piping bags (1x mit kleiner Tülle, 1x mit Lochtülle)
Preparation steps
1.
Drain the beans and put in a pan with the water. Bring to a boil, then simmer the beans for about 45-50 minutes until almost soft. Drain and set aside.
2.
Heat the oil in a large pan. Add the sliced sausages and cook for 1 minute on both sides. Remove and set aside.
3.
Add the bacon, onion, carrots, pepper and garlic to the pan and cook until lightly browned. Stir in the beans and cook for 2-3 minutes, stirring.
4.
Add the bay leaves, mint, sugar, paprika, sausages and bacon to the pan. Pour over the sherry and enough stock to just cover the beans. Add the bay leaves and bring to a boil, then simmer for 30 minutes until the beans are tender and most of the liquid has evaporated.
5.
Season to taste with salt and pepper and garnish with mint.
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