Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
139
Calories
1g
Protein
14g
Fat
5g
Carbs
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 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| 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
- ½ lb (250 g ) English beans (or tic beans, daffa beans, brown Dutch beans, or foul medames)
- about ¼ pint (150 ml ) olive oil
- Salt
- Pepper
- 1 large clove garlic , minced
- 1 tsp strong-flavoured herba (e.g. thyme , sage or rosemary ), minced
Directions
1
Soak the beans in water overnight.
2
Boil beans in plenty of unsalted water for 1 hour until they are soft. Drain beans.
3
Mash beans with a fork, pound them in a pestle and mortar , or press them through a sieve or food mill.
4
Add the olive oil, salt, pepper, herbs, and garlic. If the purée is too stiff, add some lemon juice, water, or more oil.
5
Chill and serve with toast.
Recipe sourced from
wikibooks