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Fasolia Gigandes (Butter Bean Stew)

 

63

Yield

6

servings

Prep

80

min

Cook

40

min

Ready

120

min

Low Cholesterol, Trans-fat Free, High Fiber
 

Ingredients

1 ½ pounds beans
dried butter beans
½ cup olive oil
pure
2 medium onions
finely chopped
1 each garlic cloves
pressed
3 large tomatoes
, seeded, diced
¾ cup tomato sauce
3 tablespoons italian parsley
1 x salt
*
1 x black pepper
freshly ground
*
2 cups water

Directions

Put the beans in a large pot and cover with water.

Bring to a boil over medium heat and cook, partly covered, for about 1 hour, or until beans are almost tender.

Drain and set aside.

Preheat the oven to 400℉ (200℃).

In a heavy saucepan, heat the oil and sauté the onions until translucent.

Add the garlic, tomatoes, tomato sauce, parsley, salt and pepper, and water.

Simmer, covered, over low heat for about 20 minutes, until sauce starts to thicken.

Transfer the beans to a casserole or baking dish, pour the tomato mixture over, and stir.

Bake for about 40 minutes, until the beans are tender and the sauce is thick.

Serve warm or at room temperature.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 372g (13.1 oz)
Amount per Serving
Calories 32456% of calories from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 484mg 20%
Total Carbohydrate 11g 11%
Dietary Fiber 9g 34%
Sugars g
Protein 15g
Vitamin A 20% Vitamin C 38%
Calcium 9% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

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