A version of the classic french dish, updated to be healthy and high in fiber
In a Dutch oven cook the onion, and carrot in hot oil over medium heat about 5 minutes or just until vegetables are tender. Add the beans, vegetable broth, the 1/2 cup wine, and dried mushrooms. Bring to boiling; reduce heat. Simmer, covered, for 1 hour.
Stir in the roasted red peppers, tomatoes, garlic puree, bay leaf, thyme, oregano, and black pepper. Return to boiling; reduce heat. Simmer, covered, about 30 minutes more or until beans are tender and most of the liquid is absorbed. Discard bay leaf.
Transfer the bean mixture to a 2-quart casserole. In a small bowl combine the bread crumbs, melted butter, and garlic. Sprinkle over bean mixture. Bake, uncovered, in a 350° oven for 15 to 20 minutes or until bread crumbs are lightly toasted.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (379g) | ||
Recipe Makes: 6 Servings | ||
|
||
Calories: 256 | ||
Calories from Fat: 87 (34%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 9.6g | 13 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 8.2mg | 3 % | |
Sodium 754.6mg | 26 % | |
Potassium 536.5mg | 14 % | |
Total Carbohydrate 34.8g | 10 % | |
Dietary Fiber 7.6g | 31 % | |
Sugars, other 27.2g | ||
Protein 8.3g | 12 % | |
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: 256
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.