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Catalan Bean Stew

 

37

Yield

4

servings

Prep

20

min

Cook

40

min

Ready

1

hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 

Ingredients

2 each red chili peppers
*
3 cups vegetable stock
2 medium onions
peeled
4 each tomatoes
ripe
6 cloves garlic
peeled
2 slices bread
1 each potatoes
peeled, diced
½ cup parsley leaves
chopped
1 cup corn
cooked
2 tablespoons sherry wine
*
1 tablespoon sherry vinegar

Directions

Tear the chiles in half and remove the stems and seeds.

Soak the chiles in the stock for 1 hour or until soft.

If using paprika, dissolve it in the stock.

Preheat the oven to 350℉ (180℃).

Place the onions and tomatoes on a baking sheet lined with foil and roast them for 20 minutes.

Add the garlic and continue roasting for 20 minutes, or until the garlic is soft and the onions are golden brown.

Darkly toast the bread in a toaster.

Transfer the chiles to a blender with a slotted spoon, reserving the stock.

Add the onions, tomatoes, garlic, and toast and purée until smooth, adding stock as necessary to obtain a thick paste.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 473g (16.7 oz)
Amount per Serving
Calories 1697% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 112mg 5%
Total Carbohydrate 12g 12%
Dietary Fiber 5g 20%
Sugars g
Protein 11g
Vitamin A 35% Vitamin C 66%
Calcium 10% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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