Creamy Bean Casserole

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Creamy Bean Casserole
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Health Score:
Health Score
8,4 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 50 min.
Preparation
Calories:
310
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie310 kcal(15 %)
Protein15.81 g(16 %)
Fat4.84 g(4 %)
Carbohydrates54.28 g(36 %)
Sugar added0 g(0 %)
Roughage16.78 g(56 %)
Vitamin A732.85 mg(91,606 %)
Vitamin D0 μg(0 %)
Vitamin E3.04 mg(25 %)
Vitamin B₁0.33 mg(33 %)
Vitamin B₂0.17 mg(15 %)
Niacin4.61 mg(38 %)
Vitamin B₆0.51 mg(36 %)
Folate272.02 μg(91 %)
Pantothenic acid0.7 mg(12 %)
Biotin5.96 μg(13 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C15.86 mg(17 %)
Potassium1,053.22 mg(26 %)
Calcium107.5 mg(11 %)
Magnesium96.75 mg(32 %)
Iron4.74 mg(32 %)
Iodine0.75 μg(0 %)
Zinc1.83 mg(23 %)
Saturated fatty acids0.72 g
Cholesterol0 mg
Author of this recipe:
How healthy are the main ingredients?
carrotgarlicCuminCilantro

Ingredients

for
4
Ingredients
21 ounces
dried Pinto Bean (soaked in water overnight)
1 tablespoon
1
onion (diced)
2
carrots (diced)
2 cloves
garlic (crushed)
1 teaspoon
ground Cumin
1
freshly ground Black pepper
1 pinch
To garnish
chopped Cilantro

Preparation steps

1.
Heat the oven to 190°C (170° fan) 375°F gas 5.
2.
Drain the beans and place in a large pan. Cover with fresh water, bring to a boil and cook for 10 minutes. Drain and set side.
3.
Heat the oil in a flameproof casserole dish and cook the onions, carrots and garlic until softened. Stir in the cumin, beans and passata. Season to taste with salt, pepper and cayenne.
4.
Cover and cook in the oven for 1-1 1/2 hours until the beans are tender. Garnish with chopped coriander.