Photo: Cala
Estimated Nutrition (whole recipe, rough)
129
Calories
4g
Protein
1g
Fat
28g
Carbs
Counts 7 of 10 ingredients — the other 3 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 |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Sunflower Oil | 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
- 200 g white beans
- 2–3 carrots
- ½ a celery
- 1 onion
- 1–2 tomatoes
- 1–2 bell peppers
- 1–2 chiles
- Optional: parsley , mint , sunflower oil , salt
Directions
1
Soak the beans in cold water for 3–4 hours. Drain and cover with fresh water.
2
Boil beans in an earthenware pot together with the oil, finely chopped carrots, onion, and celery. Cook until beans are tender.
3
Add sliced peppers, grated tomatoes, and mint.
4
Season with salt and boil for another 15–20 minutes.
5
Serve sprinkled with finely-chopped parsley.
Recipe sourced from
wikibooks