White Beans in Tomato Sauce with Chorizo and Olives
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 13 h. 50 min.
Ready in
Calories:
165
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 165 cal. | (8 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 40.3 μg | (67 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 100 μg | (33 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 11.8 μg | (26 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 638 mg | (16 %) | ||
| Calcium | 108 mg | (11 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 78 mg | |||
| Cholesterol | 11 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 400 grams white Beans
- 800 milliliters Vegetable broth
- 2 bay leaves
- 2 onions
- 2 garlic cloves
- 1 stalk Celery
- 1 Tbsp olive oil
- 1 Tbsp Tomato paste
- 2 cans peeled Tomatoes (each about 400 grams)
- 1 sprig Sage
- 2 sprigs thyme
- salt
- freshly ground peppers
- 150 grams black Olives (such as Kalamata)
- 80 grams Chorizo (thinly sliced)
- sugar
- 1 Tbsp freshly chopped parsley
Preparation steps
1.
Soak beans overnight in water. Drain and rinse well, combine with vegetable broth and bay leaves and simmer, covered, for about 1 hour.
2.
Peel onions and garlic and dice into small cubes. Rinse celery and cut into small cubes. Heat oil in a pan and saute onions, garlic and celery for a few minutes. Add tomato paste and saute briefly. Add tomatoes, beans, sage and thyme and season with salt and pepper. Simmer for about 20 minutes on low heat. Add more broth as needed. Just before serving, remove herbs from the pan. Add olives and chorizo to the pan and season with a pinch of sugar, salt and pepper. Spread in small bowls and serve sprinkled with parsley.
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