120 min
Suitable for vegans
Type of dish: Legumes, Vegetables
Temperature: Hot
Cuisine type: Vegan cuisine
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Alubia roja 0.4 kg
Dados de cebolla 0.075 kg
Chopped green pepper 0.075 kg
Puerro 0.75 ud
Pimiento rojo 0.075 kg
Cubed carrot 0.075 kg
Coliflor 0.5 kg
Sal 7.5 g
  • Soak the beans overnight.
  • Chop the onion into brunoise, the carrot and the leek into half-moons and the peppers diced into about 1cm.
  • Cook the beans with the vegetables (except for the onion) on a low and continuous heat.
  • Rehydrate the chorizo pepper, obtain its flesh and mince it.
  • Soften the onion cut into brunoise until it gets tender and add the flesh of the chorizo pepper and the red kidney beans.
  • Wash the cauliflower and chop into irregular chunks. Steam or cook it with plenty of water uncovered and rinse when finished.
  • When the beans are cooked, add salt.
  • Right before serving, add the cauliflower and bring to the boil.
Nutritional information (1 portion)
Fiber 24.29 g
Saturates 3.89 g
Monounsaturated fatty acids 3.97 g
Polyunsaturated fatty acids 0.58 g
Cholesterol 0.03 mg
Calcium 141.54 mg
Iron 6.76 mg
Zinc 3.59 mg
Vitamin A 247.15 ug
Vitamin C 82.18 g
Folic acid 74.7 ug
Salt (Sodium) 808.01 mg
Sugars 10.12 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.