White bean stew with dried red peppers
8 h

Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Haricot beans
0.5 kg
Onion
0.1 kg
Chorizo pepper
2.0 ud
Leek
1.5 ud
Carrots
0.15 kg
Estaber C707, TABERNER
10.0 g
Intense olive oil
0.01 l
Ibarra chilli
40.0 g
Water
2.0 l
Elaboration
- Place the beans to soak in cold water overnight. Once soaked, drain.
- Soften the onions and the leeks cut into brunoise, add the fleshy part of the chorizo pepper, previously hydrated and cut into brunoise. Allow to cool.
- Blanch the carrot previously cut into dices.
- Mix equal quantities of oil and thickener with a blender, as if it was a cold roux.
- Boil the water (4 parts of water for each part of beans) and thicken with the mixture stirring with a metal whisk. Season and allow to cool.
- Place the beans on a tray (once rehydrated), the sauce, the carrot and the chopped Ibarra chilli. Add a bit of thickened water (filling to a max of ¾ of the tray).
- Heat-seal, place the valve and put into the steam oven with 100 % of humidity and at 93 ºC for 18 hours.
- Allow the temperature in the inside of the product reach 3 ºC.
HOW TO SERVE
- The temperature in the inside of the mixture must reach, at least, 65 ºC.
- Heat in the steam oven tray with 100 % of humidity and at 93 ºC for 30 minutes.
- If the trays are small (one serving), it is also possible to heat them in the microwave, for 5 minutes at maximum power.
- It is also possible to heat the beans in a pot.
- From each tray, you will obtain approximately 8 servings, with the temperature of the product at 70 ºC.
Notes:
- To make this recipe a recipe of 5th range cuisine, it’s possible to elaborate this recipe in a traditional way, lowering the temperature when ready and, then pasteurizing the mixture in a heat-sealed tray. To do so, the temperature of the inside of the product must reach 70 ºC during a determined amount of time, to prolong the expiration date.
Nutritional information (1 portion)
Energy
355.47
kcal
Carbohydrates
60.57
g
Proteins
22.7
g
Lipids
3.81
g
Fiber
23.37
g
Saturates
0.38
g
Monounsaturated fatty acids
1.43
g
Polyunsaturated fatty acids
0.34
g
Cholesterol
0.01
mg
Calcium
183.52
mg
Iron
7.86
mg
Zinc
4.2
mg
Vitamin A
367.62
ug
Vitamin C
19.05
g
Folic acid
37.0
ug
Salt (Sodium)
75.43
mg
Sugars
8.06
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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