White Beans and Bell Peppers in Oil

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White Beans and Bell Peppers in Oil
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
920
calories
Calories

Nutritional values

1 glass contains
(Percentage of daily recommendation)
Calorie920 kcal(44 %)
Protein7.1 g(7 %)
Fat95.29 g(82 %)
Carbohydrates21.72 g(14 %)
Sugar added0 g(0 %)
Roughage4.18 g(14 %)
Vitamin A77.85 mg(9,731 %)
Vitamin D0.44 μg(2 %)
Vitamin E0.48 mg(4 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.26 mg(24 %)
Niacin4.51 mg(38 %)
Vitamin B₆0.4 mg(29 %)
Folate38.8 μg(13 %)
Pantothenic acid0.96 mg(16 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C102.77 mg(108 %)
Potassium509.06 mg(13 %)
Calcium63.49 mg(6 %)
Magnesium27.11 mg(9 %)
Iron3 mg(20 %)
Iodine1.19 μg(1 %)
Zinc0.72 mg(9 %)
Saturated fatty acids12.69 g
Cholesterol0 mg

Ingredients

for
2
Ingredients
250 grams dried, large white Beans
1 bay leaf
4 Red Bell pepper
250 grams Oyster mushrooms
6 fresh garlic
400 milliliters olive oil
Sea salt
peppers (freshly ground)
½ lemon (juice)
1 handful freshly chopped Fresh herbs (Rosemary and thyme)
How healthy are the main ingredients?
Oyster mushroomgarlicolive oillemon

Preparation steps

1.

Soak beans overnight in a bowl of water. Drain beans the next day and cook in boiling water with the bay leaf, about 50 minutes. Beans should be tender, but not broken down.

2.

Rinse and halve peppers, remove seeds and ribs and cut into wedges. Wipe mushrooms clean and cut or tear into strips. Peel garlic and cut in half if desired. In a large skillet over high heat, sauté mushrooms and peppers briefly in 2 tablespoons hot oil. Season with salt and pepper. Remove from heat, stir in garlic and drizzle with lemon juice. Mix in herbs and drained beans (remove bay leaf first) and season to taste. Divide mixture among jars and top with remaining oil so that beans are completely covered. Seal jars tightly. For best results, let stand overnight before eating.