فارسیPersian Bean Stew
1 days and 4 hours
Pinto Beans
184 g
Onion
62 g
Garlic
3 g
Red Vinegar
0.6 tbsp
Tomato Paste
26 g
Tomato
69 g
Mushroom
67 g
Potato
106 g
Water
667 ml
Salt
6 g
Turmeric
0.2 tsp
Red Pepper
0.3 tsp
Black Pepper
0.3 tsp
Cooking Instructions
Dice 62 g Onion and sauté.
Add 3 g Garlic and sauté as well.
Add 26 g Tomato Paste and sauté with 0.2 tsp Turmeric.
Add butter.
Chop 67 g Mushroom, add to the pot, and sauté everything together.
Add 667 ml Water, 184 g Pinto Beans, and 106 g Potato and 69 g Tomato whole with their skins.
Cover and cook on low heat for 2 hours.
After 2 hours, remove the potato and tomato, mash them, stir back in, and add 0.3 tsp Red Pepper and 0.3 tsp Black Pepper.
In the last hour, add 6 g Salt and 0.6 tbsp Red Vinegar.
Nutritional Composition (per 100g)
Nutri-Score C
36 kcal
Protein 2.0 g
Unsaturated Fat (Good) 0.1 g
Saturated Fat 0.0 g
Trans Fat (Bad) 0.0 g
Carbohydrates 6.4 g
Sugar 0.9 g