Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Lima Bean | 1/2 cup (85g) cooked | 108 |
| Onion | 1 medium (110g) | 44 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- One small white onion
- two garlic cloves
- One cup uncooked dried Christmas lima beans
- Four and half cups chicken or vegetable stock
- Half cup extr virgin olive oil
- A quarter cup fresh grated parmesan
- Half cup chopped parsley, salt and peeper to taste
Directions
Peel the onion and chop coarsely. Peel the garlic cloves and crush with the side of a knife.
In a 2-quart saucepan, combine the onion, garlic and beans.
Cover with two cups of stock and cook over medium-high heat until the beans are very soft and tender, about one hour and twenty-five minutes.
When the beans are tender, remove from the heat and spoon into a bowl to cool.
Puree the cooled beans in a blender or food processor with the olive oil until creamy and smooth.
Spoon the mixtureinto a largbowl and fold in the parmeasan and parsley.
Add salt and pepper to taste.
Cover and refrigerate.
Category:Nigerien Recipes
Category:Nigerien Salads