White Bean Puree
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 13 h. 40 min.
Ready in
Calories:
131
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 131 cal. | (6 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 32.7 μg | (55 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1 mg | (8 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 226 mg | (6 %) | ||
| Calcium | 58 mg | (6 %) | ||
| Magnesium | 21 mg | (7 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams thick white Beans
- 4 sprigs mixed Fresh herbs (such as rosemary, thyme)
- 1 onion
- 2 garlic cloves
- 4 Tbsps olive oil
- 50 milliliters dry white wine
- 1 Tbsp granular Broth
- salt
- freshly ground peppers
- 1 Tbsp lemon juice
- ½ tsp dried chili peppers
Preparation steps
1.
Soak the beans overnight in plenty of cold water. The following day, rinse the beans and drain thoroughly.
2.
Rinse the herbs and add to a tea bag or a spice bag. Peel and finely dice the onion and garlic. Heat 2 tablespoon of oil in a pot and sauté both briefly. Mix in the beans, spice bag, white wine, and 600 ml (approximately 20 ounces) of water. Simmer the mixture for 1 hour, until the beans are tender. Remove the spice bag and 1/4 of the beans. Puree the remaining beans, then add the reserved beans back to the pot. Mix in the granulated broth and season to taste with salt, pepper, and lemon juice.
3.
Place the puree in a small bowl. Sprinkle with the dried chili, drizzle with some olive oil, and serve.
