Sautéed Leek and Beans
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 461 cal. | (22 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 8 g | (27 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 62.1 μg | (104 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 160 μg | (53 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.4 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 600 mg | (15 %) | ||
| Calcium | 137 mg | (14 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 162 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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)
- ⅜ cup dry white wine
- ⅜ cup vegetable stock
- 3 Tbsps Dijon mustard
- honey (to taste)
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.
