White bean stew with dried red peppers

120 min
Suitable for vegans
Type of dish: Legumes
Temperature: Hot
Cuisine type: Vegan cuisine
Seasonal period: All year
Traces of gluten
Traces of gluten
Ingredients for 5 portions
Ingredients for portions/units
Haricot beans 0.5 kg
Dados de cebolla 0.075 kg
Chopped green pepper 0.075 kg
Leek 0.75 ud
Chorizo pepper 0.75 ud
Olive oil 0.025 l
Red pepper 0.075 kg
Cubed carrot 0.075 kg
Table salt 3.75 g
  • Allow the white beans to soak overnight.
  • Rehydrate the chorizo peppers, take the fleshly part from the skin and mince.
  • Chop the onion into brunoise and the carrot and the leek into half-moons shapes. Chop the pepper into 1 cm dices.
  • Cook the white beans with the carrot, the leek and the peppers on a continuous but low heat until the beans are tender.
  • soften the onion cut into brunoise until they are tender and add the chorizo pepper and the beans right after.
  • When the beans are cooked and all the ingredients are mixed, check if the salt and the thickness are the desired ones.
Nutritional information (1 portion)
Fiber 23.59 g
Saturates 3.85 g
Monounsaturated fatty acids 3.95 g
Polyunsaturated fatty acids 0.5 g
Cholesterol 0.03 mg
Calcium 149.33 mg
Iron 7.34 mg
Zinc 4.15 mg
Vitamin A 247.15 ug
Vitamin C 28.58 g
Folic acid 19.5 ug
Salt (Sodium) 524.64 mg
Sugars 8.68 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.