4 Serves
45 Mins
Heat the cooking oil in a large pot over medium heat and sauté the chopped onions until they become translucent and fragrant.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
AmericanVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
110 µg / 400 µgCalcium
117 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
64 mg / 420 mgPhosphorus
205 mg / 1,250 mgPotassium
823 mg / 4,700 mgSodium
1723 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
23 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
5 g / 20 gCholesterol
53 mg / 300 mgCaffeine
0 mgNet Carbs
43 gAlcohol
0 g
Add the broad beans to the pot and sauté for an additional 2 minutes to develop flavor.
Season the mixture with salt and sea salt, then add enough water to cover the beans and simmer for 5 minutes.
Using a potato masher, partially crush some of the beans directly in the pot to create a thick, rustic sauce consistency.
38
g0
g23
g
Yemeni
Chinese