Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
455
Calories
14g
Protein
14g
Fat
72g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 potatoes, boiled peeled and cubed
- 2 cups kidney beans, boiled
- 2 onions, finely chopped
- 1 green chilies, crushed with salt
- 1 teaspoon oil
- salt, to taste
- pepper
- lemon juice, to taste
- fresh coriander or parsley (to garnish)
- 6 servings Change size or US/metric
- =
Directions
1
Heat oil in a pan on medium level for a few seconds.
2
Add the onions and green chillies.
3
Fry on medium/high heat for about 2 minute (s) or till the onions are transparent.
4
Add the pre-boiled potatoes cubes, kidney beans, salt, pepper and lemon juice.
5
Keep on low heat for about 3 minutes.
6
Garnish with finely chopped fresh coriander.
Recipe sourced from
fandom