Photo: Kevin McCutcheon
Estimated Nutrition (whole recipe, rough)
587
Calories
19g
Protein
26g
Fat
75g
Carbs
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Navy Bean | 1/2 cup (91g) cooked | 127 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lima Bean | 1/2 cup (85g) cooked | 108 |
| Butter | 1 tbsp (14g) | 102 |
| Cranberry | 1 cup raw (100g) | 46 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Truffle | 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
- =
- 1 Tbs. extra virgin olive oil
- 1 shallot, chopped
- 2 garlic cloves, thinly sliced
- Leaves from 10 sprigs parsley, chopped
- 1 lb. mixed, dried heirloom beans, such as flageolets, scarlet runner beans, cranberry beans, lima beans and navy beans, cooked and drained
- 3 heirloom or any fresh tomatoes, chopped, or equivalent of canned organic tomatoes
- 1/2 cup vegetable stock
- Salt and freshly ground black
- pepper to taste
- 1 Tbs. truffle butter
- 10 basil leaves, torn
- =
Directions
1
1. Heat oil in large skillet over medium heat. Add shallot, garlic and parsley, and cook, stirring, until softened and fragrant, 3 to 5 minutes.
2
2. Add beans and tomatoes. Cook, stirring, until tomatoes cook down and become fragrant, 5 to 10 minutes. Add water, and season to taste. Stir in truffle butter and basil, and serve.
Recipe sourced from
fandom