Slow Cooker Bacon and Bean Pottage

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Slow Cooker Bacon and Bean Pottage
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Health Score:
Health Score
8,3 / 10
Difficulty:
easy
Difficulty
Preparation:
4 h. 30 min.
Preparation
Calories:
418
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie418 kcal(20 %)
Protein19.99 g(20 %)
Fat17.53 g(15 %)
Carbohydrates48.03 g(32 %)
Sugar added0 g(0 %)
Roughage11.66 g(39 %)
Vitamin A104.24 mg(13,030 %)
Vitamin D0.21 μg(1 %)
Vitamin E1.79 mg(15 %)
Vitamin B₁0.42 mg(42 %)
Vitamin B₂0.17 mg(15 %)
Niacin6.52 mg(54 %)
Vitamin B₆0.44 mg(31 %)
Folate164.57 μg(55 %)
Pantothenic acid0.68 mg(11 %)
Biotin6.52 μg(14 %)
Vitamin B₁₂0.27 μg(9 %)
Vitamin C21.54 mg(23 %)
Potassium976.65 mg(24 %)
Calcium102.21 mg(10 %)
Magnesium101.31 mg(34 %)
Iron4.06 mg(27 %)
Iodine0.75 μg(0 %)
Zinc2.25 mg(28 %)
Saturated fatty acids4.48 g
Cholesterol18.16 mg
Author of this recipe:
How healthy are the main ingredients?
garlictomato

Ingredients

for
4
Ingredients
2 tablespoons
1
onion (finely chopped)
2 cloves
garlic (minced)
2 rashers
Bacon (chopped)
1 cup
canned Kidney beans (drained)
2 cups
canned navy bean (drained)
cup
Chorizo (cut into thin strips)
4
large vine tomatoes
2 cups
Product recommendation
Suggested variation; add 1 tsp Worcestershire sauce to the slow cooker before cooking for a spicier soup.

Preparation steps

1.
Heat the olive oil in a large casserole dish set over a medium heat until hot. Saute the onion, garlic and bacon with a little salt for 6-7 minutes, stirring occasionally until the onion has softened.
2.
Add the canned beans, chorizo, stock, tomatoes and seasoning and stir well.
3.
Pour into a slow cooker and cook on a low setting for 4 hours until the beans are tender and have absorbed the stock to leave you with a thickened soup. Adjust the seasoning to taste before ladling into warm soup bowls. Serve immediately.