Pickled Beans
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
2395
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,395 cal. | (114 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 238 g | (205 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 27.8 mg | (232 %) | ||
| Vitamin K | 172.5 μg | (288 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 13.8 μg | (31 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 714 mg | (18 %) | ||
| Calcium | 256 mg | (26 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 69 μg | (35 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 40.6 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 37 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams white Beans
- 1 Tbsp salt
- 1 whole garlic clove
- 1 bunch rosemary
- 1 bunch thyme
- Chianti wine
- 250 grams Cherry tomatoes
- 200 grams Feta
- olive oil
Preparation steps
1.
Place beans and salt in a pot. Remove garlic bulb from outer peel. Rinse herbs thoroughly. Bind 1/2 of the herbs together with kitchen string and add with garlic bulb to beans. Pour in water to cover beans and cook for 25 minutes.
2.
Drain beans, remove herbs and place beans with garlic in a jar. Pour in Chianti so that beans are covered, refrigerate and let soak for 1–2 days.
3.
Rinse cherry tomatoes. Cut feta cheese into large cubes.
4.
Stir olive oil with beans. Mix tomatoes, feta cheese and remaining herbs in gently. Refrigerate for 1–2 more days, then serve.
