White Beans with Sage
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 15 h.
Ready in
Calories:
244
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 244 cal. | (12 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 10.5 μg | (18 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 95 μg | (32 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 887 mg | (22 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 101 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams dried White bean
- 4 Tomatoes
- 2 garlic cloves
- 2 Tbsps White vinegar
- 2 Tbsps lemon juice
- 2 Tbsps freshly chopped Sage
- ½ tsp honey
- 4 Tbsps olive oil
- ½ tsp medium hot Mustard
- Sea salt
- freshly ground peppers
Preparation steps
1.
Soak the beans in cold water for at least 12 hours, but preferably overnight.
2.
The next day, remove the soaking water. Transfer the beans to a pot, and cover with water. Bring to a boil, and cook for 40 minutes. Rinse and quarter the tomatoes. Remove the seeds and julienne. Peel and finely chop the garlic.
3.
Mix the vinegar, lemon juice, sage, garlic, honey, and mustard. Stir in the oil, and season to taste with salt and pepper. Add the dressing to the beans, and mix in the julienned tomatoes.
4.
Cover and refrigerate for at least 2 hours. Adjust the seasoning again before serving.
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