Three Beans in Lettuce Parcels
Yield
2 servingsPrep
15 minCook
5 minReady
20 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | tablespoons |
salad dressing
garlic and herb |
|
| 100 | grams |
chickpeas (garbanzo beans)
|
|
| 100 | grams |
beans
black eye |
|
| 100 | grams |
beans
flageolet |
|
| 1 | medium |
hot chili peppers
red |
*
|
| ½ | tablespoon |
chives
|
|
| 4 | each |
lettuce
chinese leaves |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 38 | ml |
salad dressing
garlic and herb |
|
| 1E+2 | grams |
chickpeas (garbanzo beans)
|
|
| 1E+2 | grams |
beans
black eye |
|
| 1E+2 | grams |
beans
flageolet |
|
| 1 | medium |
hot chili peppers
red |
*
|
| 7.5 | ml |
chives
|
|
| 4 | each |
lettuce
chinese leaves |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Heat the dressing in a wok over a medium heat. Add the beans and chilli and stir fry for 2 to 3 minutes until the majority of the liquid has evaporated.
Season to taste, and add chives.
Divide the mixture between the lettuce leaves and serve.
