Sautéed Leek and Beans

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Sautéed Leek and Beans
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Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
461
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie461 cal.(22 %)
Protein17 g(17 %)
Fat7 g(6 %)
Carbohydrates78 g(52 %)
Sugar added2 g(8 %)
Roughage8 g(27 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E1.5 mg(13 %)
Vitamin K62.1 μg(104 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin6.4 mg(53 %)
Vitamin B₆0.5 mg(36 %)
Folate160 μg(53 %)
Pantothenic acid0.6 mg(10 %)
Biotin4.4 μg(10 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C30 mg(32 %)
Potassium600 mg(15 %)
Calcium137 mg(14 %)
Magnesium94 mg(31 %)
Iron3 mg(20 %)
Iodine14 μg(7 %)
Zinc2 mg(25 %)
Saturated fatty acids1.1 g
Uric acid162 mg
Cholesterol0 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
1 ⅔ cups cannellini beans
4 cups vegetable stock
2 Tbsps olive oil
1 garlic clove (finely chopped)
2 Leeks (cut in half lengthways and chopped)
cup dry white wine
cup vegetable stock
3 Tbsps Dijon mustard
honey (to taste)
How healthy are the main ingredients?
olive oilgarlic cloveLeekhoney

Preparation steps

1.
Wash the beans and soften them in cold water overnight.
2.
The next day place the beans in a pot with the vegetable stock and bring to the boil. Cook for 45-60 min until the beans are soft. Drain well.
3.
Heat the oil in a pan and fry the garlic. Add the leek and the beans, fry for a few minutes, then add the wine and 100 ml stock. Stir in the mustard and simmer on a medium heat for 5 min until the liquid has almost evaporated. Season with salt, ground black pepper and honey and serve from the pan.