Persian Bean Stew
1 days and 4 hours
184 g
62 g
3 g
0.6 tbsp
26 g
69 g
67 g
106 g
667 ml
6 g
0.2 tsp
0.3 tsp
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 (For the entire cooked dish)
Nutri-Score A
428 kcal
Protein 23.5 g
Unsaturated Fat (Good) 0.7 g
Saturated Fat 0.3 g
Trans Fat (Bad) 0.0 g
Carbohydrates 76.9 g
Sugar 10.5 g