Ground Beef and Bean Stew
(1 vote)
(1 vote)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 14 h. 5 min.
Ready in
Calories:
471
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 471 cal. | (22 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.2 g | (34 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 19.9 μg | (33 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.7 mg | (131 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 11.2 μg | (25 %) | ||
| Vitamin B₁₂ | 5.5 μg | (183 %) | ||
| Vitamin C | 130 mg | (137 %) | ||
| Potassium | 1,190 mg | (30 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 7.6 mg | (95 %) | ||
| Saturated fatty acids | 9.4 g | |||
| Uric acid | 208 mg | |||
| Cholesterol | 75 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Kidney beans
- 3 onions
- 2 garlic cloves
- 4 Tbsps olive oil
- 500 grams Ground beef
- 1 Red Bell pepper
- 1 green Bell pepper
- 1 sm can Tomatoes
- 400 milliliters Vegetable broth
- salt
- 1 tsp dried oregano
- 1 Tbsp paprika (sweet)
- 1 generous pinch cayenne pepper
- freshly ground peppers
Preparation steps
1.
Soak beans in water overnight. Next day, rinse and cover with fresh water, cook for about 30 minutes or until beans are tender. Peel onions and garlic, chop finely. Heat oil in a pan and saute onions until soft, add garlic and ground beef and saute until meat is crumbly. Rinse and halve bell peppers, remove seeds and ribs, dice. Add peppers to the pan and saute for a few minutes. Add tomatoes and broth, bring to a boil. Season with salt and the rest of spices and simmer for about 1 hour, uncovered. Add drained beans and simmer until beans are heated through and tender. Season again with salt, paprika and pepper to taste.
2.
If desired, add some chile peppers to make dish spicy. Place stew into bowls and serve.
