Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
176
Calories
2g
Protein
14g
Fat
12g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Dried Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Red Kidney 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
- 400 g tinned red kidney beans, drained
- 1 tablespoon chopped dried parsley
- 1 clove garlic, sliced
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 teaspoon salt
- ½ teaspoon cayenne pepper
Directions
1
Fry the garlic, onion, salt and pepper in the oil, until the onion is soft. Add the parsley and beans and fry until the bean skins start to split. Remove from the heat.
2
Serve hot.
3
Category:Burundian Recipes
4
Category:Burundian Vegetarian
5
Category:Burundian Snacks
Recipe sourced from
fandom