Artichoke Hearts, Kidney Beans And Mushrooms With Vegetable Puree Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CourseMethod
Main Ingredient

Ingredients

 Onion1 , sliced
 Garlic1 Clove (5 gm), crushed/ minced
 Sunflower oil15 Milliliter (1 Tablespoon)
 Mushrooms8 Ounce, wiped and sliced (3 Good Cups, 225 Gram)
 Canned kidney beans14 Ounce (1 1/2 Cups, 400 Gram)
 Canned artichoke hearts7 Ounce, drained (Good Cup, 200 Gram)
 Salt To Taste
 Freshly ground black pepper To Taste
 Fresh coriander/Fresh parsley1 Tablespoon (Cilantro)
 Root vegetables puree6 Ounce (3/4 Cup, 175 Gram)

Nutrition Facts

Serving size: Complete recipe

Calories 794 Calories from Fat 236

% Daily Value*

Total Fat 26 g40.6%

Saturated Fat 2.2 g11%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1982.3 mg82.6%

Total Carbohydrates 129 g42.9%

Dietary Fiber 34.1 g136.6%

Sugars 32.8 g

Protein 37 g73.6%

Vitamin A 20.9% Vitamin C 93.3%

Calcium 39% Iron 42.3%

*Based on a 2000 Calorie diet

Directions

Put the onion and garlic in a casserole with the oil, cover and cook for 3 minutes. Stir in the mushrooms, kidney beans - with a little of the liquid from the can - and artichoke hearts and cook, covered, for about 5 minutes, stirring once, until the mushrooms are done and the beans cooked through.
Season to taste with salt and pepper and sprinkle with coriander (cilantro) or parsley leaves.
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