Hearty Bean Stew
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 13 h. 40 min.
Ready in
Calories:
838
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 838 cal. | (40 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 76 g | (66 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 66.9 μg | (112 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.6 mg | (88 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 134 μg | (45 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 15.4 μg | (34 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 155 mg | (163 %) | ||
| Potassium | 1,125 mg | (28 %) | ||
| Calcium | 125 mg | (13 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 31.4 g | |||
| Uric acid | 250 mg | |||
| Cholesterol | 94 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams dried black Beans
- 300 grams smoked, uncured Pancetta
- 300 grams Chorizo
- 2 green Bell pepper
- 2 stalks Celery
- 2 onions
- 2 garlic cloves
- 1 Tbsp olive oil
- 4 Tomatoes
- salt
- peppers
- Chili powder
- 2 Tbsps chopped fresh parsley
Preparation steps
1.
Soak the beans overnight. Rinse in a colander and drain.
2.
Rinse the bacon, pat dry, slice and cut into pieces. Slice the chorizo. Rinse the peppers, cut in half, trim and cut into pieces. Rinse, trim and cut the celery into pieces. Peel and chop the onions and garlic. Sauté with the sausage in hot oil in a pot until tender. Add the bacon, peppers and celery, sauté briefly, add the beans, pour in enough water to cover and bring to a boil. Blanch the tomatoes, rinse with cold water, peel, quarter, core and dice. Add to the pot and simmer, covered over low heat for about 1 hour. Add additional water, if necessary. Season with salt, pepper and chili powder and pour into bowls.
3.
Serve garnished with parsley or celery leaves.
