Sautéed Leek and Beans

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Sautéed Leek and Beans
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
223
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie223 kcal(11 %)
Protein6.83 g(7 %)
Fat7.97 g(7 %)
Carbohydrates25.66 g(17 %)
Sugar added0 g(0 %)
Roughage4.98 g(17 %)
Vitamin A74.19 mg(9,274 %)
Vitamin D0 μg(0 %)
Vitamin E0.41 mg(3 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.13 mg(12 %)
Niacin0.3 mg(3 %)
Vitamin B₆0.12 mg(9 %)
Folate48.73 μg(16 %)
Pantothenic acid0.08 mg(1 %)
Biotin0.62 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C5.57 mg(6 %)
Potassium307.14 mg(8 %)
Calcium62.94 mg(6 %)
Magnesium64.86 mg(22 %)
Iron2.51 mg(17 %)
Iodine10 μg(5 %)
Zinc1.34 mg(17 %)
Saturated fatty acids0.95 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1 ⅔ cups
4 cups
2 tablespoons
1
Garlic clove (finely chopped)
2
Leeks (cut in half lengthways and chopped)
cup
cup
3 tablespoons
honey (to taste)
How healthy are the main ingredients?
olive oilLeekhoney

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.