Polish Bean Stew
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
437
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 437 cal. | (21 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 77.4 μg | (129 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.5 mg | (63 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 138 μg | (46 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 19 μg | (42 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 1,125 mg | (28 %) | ||
| Calcium | 156 mg | (16 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 14.6 g | |||
| Uric acid | 177 mg | |||
| Cholesterol | 66 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 carrot
- 1 stalk Celery
- 1 onion
- 4 slices Bacon
- 1 Tbsp clarified butter
- 250 grams smoked Sausage (such as Kielbasa or Cabanossi)
- 2 Tbsps Tomato paste
- 500 grams crushed Tomatoes (canned)
- 500 milliliters Beef broth
- 600 grams thick white Beans (canned)
- 3 sprigs marjoram
- 1 tsp ground paprika
- salt
- freshly ground peppers
Preparation steps
1.
Peel carrot and dice as small as possible. Rinse celery, trim and finely chop. Peel the onion and chop finely. Cut the bacon into small cubes and fry in a saucepan in clarified butter along with the onions until soft. Add the carrot and celery and sauté. Remove sausage meat from the casings, add to the saucepan and fry until crumbly. Stir in tomato paste and tomatoes. Add the broth and simmer for about 30 minutes.
2.
Drain beans, add to stew and cook for about 10 minutes. Add broth as needed.
3.
Rinse the marjoram, shake dry, set some aside for garnish, chop the rest and add to the stew. Season stew with paprika, salt and pepper and serve garnished with marjoram.
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