Bean Stew
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 13 h. 15 min.
Ready in
Calories:
374
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 374 cal. | (18 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11 g | (37 %) |
more nutritional values
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 85 μg | (142 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 20.8 mg | (173 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 151 μg | (50 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 15.6 μg | (35 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 68 mg | (72 %) | ||
| Potassium | 1,938 mg | (48 %) | ||
| Calcium | 134 mg | (13 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 62 μg | (31 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 101 mg | |||
| Cholesterol | 70 mg | |||
| Complete sugar | 25 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams dried, white Beans
- 500 grams Smoked pork chop (Neck or belly)
- 1 Tbsp clarified butter
- 1 bay leaf
- 4 carrots
- 2 Parsnips
- 250 grams Celery root
- 250 grams starchy potatoes
- 1 onion
- 2 tart Apple
- 2 Tbsps freshly chopped parsley
- salt
- freshly ground peppers
Preparation steps
1.
Soak beans overnight in water.
2.
Cut meat into cubes, Heat oil in a pan and saute meat briefly. Add about 500 ml (approximately 2 cups) of water, drained beans and bay leaf, bring to a boil. Simmer for about 30 minutes on low heat, adding more water as needed.
3.
Peel carrots, parsnip, celery, potatoes and onion. Chop onion finely, cut carrots into slices and chop the rest of vegetables. Add all vegetables to the pan and simmer for about 15 minutes. Rinse and quarter apples, core and slice. Add to the pan and simmer for 5 more minutes.
4.
Remove bay leaf, add parsley and season with salt and pepper. Transfer to bowls and serve.
