White Bean Purée on Toast
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
477
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 477 cal. | (23 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 50.3 μg | (84 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 396 mg | (10 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 can white Beans about 425 g (approximately 15 ounces), drained
- 3 garlic cloves
- 4 Tbsps olive oil
- 1 sprig parsley
- ½ tsp lemon zest
- 2 Tbsps Soy creamer
- salt
- freshly ground peppers
- 1 Baguette
- 35 grams Walnut (coarsely chopped)
- walnut or olive oil (for drizzling)
Preparation steps
1.
Peel the garlic and combine 2 of the cloves with the drained beans, and 3-4 tablespoons of olive oil in a blender or food processor. Blend until smooth and creamy.
2.
Rinse the parsley, pat dry, remove the leaves and chop finely. Mix the bean puree with the parsley, lemon zest and soy creamer. Season with salt and pepper and refrigerate until ready to serve. If the mixture seems too thick, add a bit more olive oil.
3.
Preheat the oven to 220°C (approximately 425°F).
4.
Slice the baguette into slices and toast in the oven until golden brown. Rub the remaining garlic clove onto the toasted bread and spread with the bean puree. Garnish with chopped walnuts and drizzle with a bit of walnut oil.
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