Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Kidney Beans | 1/2 cup canned (128g) drained | 112 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Seed | 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
- 1/2 lb dried kidney beans
- 1/4 c olive oil
- 1/4 c red wine vinegar
- 1 ts ground coriander seed
- 1/2 c mixed chopped fresh herbs
- cilantro, parsley, basil dill & tarragon
- Salt & black pepper
Directions
Soak the beans overnight in water to cover.
The next day, drain and rinse them.
Place in a large pot and cover with fresh water. Add 1/2 teaspoon of salt. Bring the water to boil and simmer until the beans are tender, about 1 hr. Drain.
While the beans are still warm, stir in the remaining ingredients, adding salt and pepper to taste.
Allow the beans to cool to room temperature before serving.
Category:Latvian Recipes
Category:Latvian Vegetarian