Cooking dried beans with seaweed is a traditional method of adding flavor that’s also thought to mitigate some of the gas-inducing enzymes present in the legumes. Here, white beans are simmered with briny dried kombu to add depth, then mixed with slivered kelp for freshness and a slight crunch. It’s a play on white beans with escarole, but with the flavor of the sea. Featured in: The Climate Friendly Vegetable You Ought To Eat.
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Serving Size: 1 recipe (547g) | ||
Recipe Makes: 1 | ||
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Calories: 2016 | ||
Calories from Fat: 522 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 58g | 77 % | |
Saturated Fat 8.1g | 40 % | |
Monounsaturated Fat 39.7g | ||
Polyunsanturated Fat 7.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 7089.4mg | 244 % | |
Potassium 6488.9mg | 171 % | |
Total Carbohydrate 278.7g | 82 % | |
Dietary Fiber 114.6g | 458 % | |
Sugars, other 164.1g | ||
Protein 108.3g | 155 % | |
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: 2016
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