Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Mint | 2 tbsp fresh (3g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| 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
- 2 cups of dry white beans
- 1/2 cup chopped onion
- 1/2 cup olive oil
- 2 tablespoons tomato sauce
- 1 tablespoon chopped parsley
- 1 tablespoon chopped mint
- salt, chili powder
Directions
Boil beans in hot water in an uncovered pot for 5 minutes.
Rinse and boil for another 15 minutes in a covered stock pot in 3 cups hot water.
Saute onion in olive oil until it turns yellow.
Add 2 tablespoons bean stock from the pot along with tomato sauce, parsley, salt and chili powder for taste. Cook for 10 minutes or until a thick sauce is formed, then pour everything into the pot.
Add chopped mint, cover tightly and cool for 2 hours over low heat, or for 30 minutes in a pressure cooker.
This should produce a thick juice, covering beans by an inch. Serve hot.
Category:Albanian Recipes
Category:Albanian Soups