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White Beans and Jerusalem Artichokes Recipe
|Jerusalem artichokes||2 Pound, prepared|
|Water||1 , salted (As Required)|
|Olive oil||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Parsley||1⁄4 Cup (4 tbs), minced|
|Dried basil||2 Teaspoon|
|Chopped tomatoes/Canned tomatoes, drained||1 Cup (16 tbs)|
|Ground pepper||To Taste|
|Cooked beans||2 Cup (32 tbs) (Navy Beans)|
Calories 364 Calories from Fat 72
% Daily Value*
Total Fat 8 g12.6%
Saturated Fat 1.2 g5.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 315.5 mg13.1%
Total Carbohydrates 64 g21.3%
Dietary Fiber 12.9 g51.5%
Sugars 23 g
Protein 13 g26.3%
Vitamin A 19.5% Vitamin C 36.2%
Calcium 12.1% Iron 61.4%
*Based on a 2000 Calorie diet
Bring to the boiling point and lower the heat.
Simmer covered for about 5 minutes or until they are easily pierced with a knife.
Drain and cool.
Cut into 1/2-inch slices.
Heat the oil in a large, deep frying pan.
Cook the garlic, parsley and basil in it for 2 minutes.
Add the tomatoes and season with salt and pepper.
Cook over medium heat, stirring frequently, for 5 to 10 minutes.
Add the beans and the Jerusalem artichokes.
Mix together gently with a fork and simmer until thoroughly heated through.