6 Serves
65 Mins
5 g
25 g
9 g
Finely dice the onion, carrots, and bell peppers using a chef's knife on a cutting board.
Ingredients, vitamins, and health benefits
Onion
Green Bell Pepper
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Vitamin K
11 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
53 µg / 400 µgCalcium
78 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
46 mg / 420 mgPhosphorus
116 mg / 1,250 mgPotassium
496 mg / 4,700 mgSodium
758 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
7 g / 28 gSugar
3 g / 50 gSaturated Fat
2 g / 20 gCholesterol
4 mg / 300 mgCaffeine
0 mgNet Carbs
18 gAlcohol
0 g
Heat the cooking oil in a large pot over medium heat.
Add the diced onions, carrots, and peppers to the pot and sauté until softened.
Stir in the curry powder, salt, and pepper, cooking for another minute until fragrant.
Add the baked beans in tomato sauce to the mixture, stir well, and simmer for 20 minutes to allow the flavors to meld.
Adjust seasoning with additional salt and pepper if needed and serve hot.
Red Bell Pepper
Carrots
Black Pepper
Salt And Pepper
Cooking Oil
Salt
Curry Powder
Baked Beans in Tomato Sauce
Vitamin A
401 µg / 900 µgVitamin C
6 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
11 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
53 µg / 400 µgCalcium
78 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
46 mg / 420 mgPhosphorus
116 mg / 1,250 mgPotassium
496 mg / 4,700 mgSodium
Fiber
7 g / 28 gSugar
3 g / 50 gSaturated Fat
2 g / 20 gCholesterol
4 mg / 300 mgCaffeine
0 mgNet Carbs
42
g3
g35
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
5 µg / 55 µgAlcohol
0 g