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Lebanese Navy Beans With Tomatoes and Onion

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)16.729
Energy (kCal)334.6572
Carbohydrates (g)71.3144
Total fats (g)3.4987
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Drain beans. | 2. Combine beans in pot with water, cover, bring to boil. | 3. Reduce heat, simmer partially covered until tender 1 to 1.5 hours. Skim off foam as it rises to top. | 4. Drain pot reserving liquid. | 5. In heavy bottom pot, heat oil over medium heat. | 6. Add onions and garlic, saute until golden for about 10 minutes. | 7. Add cumin, tomatoes, tomato paste, beans and enough of cooking liquid to cover beans. | 8. Add salt and pepper to taste. | 9. Simmer for 20 minutes until beans are tender and sauce has thickened. | 10. Serve over rice or cous cous. Or, just with bread. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    navy bean 1 cup soaked dried 69.68 13.572000000000001 6.396 0.728
    water 6 cups 0.0 0.0 0.0 0.0
    extra virgin olive oil 1 tablespoon - - - -
    onion 2 diced 128.0 29.888 3.52 0.32
    garlic clove 4 - - - -
    tomato 14 1/2 ounces diced 73.9922 15.9905 3.6174 0.8221
    tomato paste 3 tablespoons 39.36 9.0768 2.0736 0.2256
    cumin 3 teaspoons 23.625 2.7871 1.122 1.403
    salt black pepper ground - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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