Ingredients & directions
Net amounts for prepared ingredients. Cups and spoons require verified ingredient densities and are not calculated using a blanket grams conversion.
Ingredients
- dried beans3.53 oz (100 g)
- potatoes2.19 oz (62 g)
- yellow onion0.35 oz (10 g)
- carrots0.26 oz (7.4 g)
- refined sunflower oil0.18 oz (5 g)
- fresh parsley0.04 oz (1 g)
- prepared low-sodium chicken stock5.01 oz (142 g)
- fine salt0.04 oz (1 g)
- ground black pepper0.01 oz (0.2 g)
Directions
- Cook the rinsed, soaked beans in the broth until partially tender. Add the potatoes and cook until done; stir in the sautéed onion and carrot and adjust the seasoning.
- Sprinkle with herbs before serving.
Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.
Nutrition per original serving
384kcal
22.4 gProtein
7.2 gFat
57.2 gCarbs
Values from the original calculations; not recalculated after regional substitutions. Nutrition per serving stays the same when scaling. Check allergens against the products you use.
This recipe is provided for personal use.
Ask about a restaurant license →