Italian Bean Stew
(1 vote)
(1 vote)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 13 h. 15 min.
Ready in
Calories:
729
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 729 cal. | (35 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 62 g | (53 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 47.1 μg | (79 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 13 mg | (108 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 12.9 μg | (29 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 956 mg | (24 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 24.7 g | |||
| Uric acid | 244 mg | |||
| Cholesterol | 142 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams dried white Beans
- 1 bay leaf
- 1 sprig Sage
- ½ tsp peppercorns
- 1 Tbsp olive oil
- 6 Tomatoes
- 1 garlic clove
- 1 untreated lemon
- 8 small Italian sausage
- salt
- 1 pinch sugar and Chili powder
Preparation steps
1.
Soak beans overnight in a pot covered with water. The next day, drain and cover with fresh water. Add bay leaf, sage, peppercorns and a few drops of oil and bring to a boil. Simmer half covered approximately 1 hour. Pour in a little water as needed to keep beans submerged while cooking.
2.
Scald tomatoes, rinse in cold water, peel, quarter, core and dice. Peel garlic and chop finely. Rinse the lemon in hot water, wipe dry and remove the zest. Squeeze juice. Add zest, tomatoes and garlic to the beans after about 30 minutes of cooking. Brown sausages in a pan in the remaining oil until golden brown. Add to the stew during the last 5 minutes of cooking.
3.
Before serving, season with lemon juice, salt, sugar and chili powder.
