Bean and chicory dish
1. Wash dried beans and rinse. Soak for 24 hours in cold salted water.
2. Rinse soaked beans and put in a pot with three inches of water above the surface of the beans. Add onion, celery, carrot, bay leaf, rosemary, and black pepper and cook covered on low for as long as it takes (three hours) until the beans are cooked.
3. You can store in the fridge for 1 week if not freeze them with or without the cooking liquid.
4. Wash cut and boil chicory in salted water until cooked and drain reserving 1/2 cup of the cooking liquid.
5. Add olive oil garlic, hot and sweet pepper, salt and black pepper in pan and saute on low, then add the beans and cook for five minutes, then add the chicory and cook for five minutes them finish with a little of the bean stock and the chicory cooking liquid and finish with a little olive oil.
And serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (1243g) | ||
Recipe Makes: 1 Servings | ||
|
||
Calories: 1633 | ||
Calories from Fat: 293 (18%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 32.5g | 43 % | |
Saturated Fat 5g | 25 % | |
Monounsaturated Fat 20.1g | ||
Polyunsanturated Fat 5.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 163.9mg | 6 % | |
Potassium 4722.5mg | 124 % | |
Total Carbohydrate 263g | 77 % | |
Dietary Fiber 88.1g | 352 % | |
Sugars, other 174.9g | ||
Protein 84.3g | 120 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1633
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.