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White Bean Plaki Recipe
|White beans||1 Pound|
|Olive oil||1 Cup (16 tbs)|
|Onion||1 Large, thinly sliced|
|Garlic||2 Clove (10 gm), finely chopped|
|Carrots||3 , thinly sliced|
|Potatoes||2 , peeled and thinly sliced|
|Green pepper||1 Teaspoon, finely sliced|
|Parsley||1⁄2 Bunch (50 gm), minced|
|Tomatoes||2 Medium, finely sliced|
|Lemon juice||3 Tablespoon (Or To Taste)|
|Hot red pepper||1|
Serving size: Complete recipe
Calories 4057 Calories from Fat 1962
% Daily Value*
Total Fat 222 g342%
Saturated Fat 31.3 g156.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 674.9 mg28.1%
Total Carbohydrates 422 g140.7%
Dietary Fiber 95.9 g383.6%
Sugars 48.1 g
Protein 125 g249.8%
Vitamin A 816.7% Vitamin C 666.2%
Calcium 139.5% Iron 318.9%
*Based on a 2000 Calorie diet
The next day drain and rinse.
Pour in fresh water to cover the beans.
Bring to a boil over high heat.
Reduce heat to low and cook the beans until tender, but not mushy, about twenty to thirty minutes.
Meanwhile, heat the olive oil in a heavy skillet.
Add the onion and garlic and saute until the onion is translucent.
Add the carrots, potatoes, green pepper and one teaspoon of the parsley.
Cook about ten minutes.
Add the tomatoes.
Cook ten minutes longer.
Add the remaining parsley, the beans, lemon juice, salt and hot red pepper.
Transfer to a serving bowl, cover and chill.
This salad can be prepared a few days in advance and refrigerated.
It is excellent served with baked fish.