Estimated Nutrition (whole recipe, rough)
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 |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bean | 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
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- 1 1/2 cups dried flageolet beans or 3 (151/2 oz.) cans small white beans
- 1 small red onion, cut into small dice (3/4 cup)
- 2 cloves garlic, chopped
- 2 roasted Anaheim peppers, peeled, seeded and diced
- 2 Tbs. sherry vinegar
- 1/3 cup olive oil
- 2 tsp. chopped fresh thyme
- 1/2 tsp. ground cumin
- =
Directions
1. In large saucepan, place dried beans in cold water to cover. Cook over medium heat until beans are tender, 1 to 1 1/2 hours. Drain beans and place in large bowl. If using canned beans, rinse and drain beans. Place in large bowl.
2. Add onion, garlic and peppers to beans in bowl; mix well. Stir in vinegar, oil, thyme and cumin. Season with salt and black pepper to taste. Let stand about 30 minutes. Serve at room temperature.