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4 Serves
119 Mins
Heat the olive oil in a large pot over medium heat.
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TanzanianVitamin E
2 mg / 15 mgVitamin K
1010 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
13 µg / 2.4 µgFolate
172 µg / 400 µgCalcium
207 mg / 1,300 mgIron
10 mg / 18 mgMagnesium
111 mg / 420 mgPhosphorus
630 mg / 1,250 mgPotassium
1434 mg / 4,700 mgSodium
2312 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
26 µg / 55 µgFiber
10 g / 28 gSugar
15 g / 50 gSaturated Fat
5 g / 20 gCholesterol
1558 mg / 300 mgCaffeine
0 mgNet Carbs
47 gAlcohol
0 g
Add the diced onion and minced garlic to the pot, sautéing until golden brown.
Stir in the kidney beans and assorted vegetables, then pour in the vegetable broth.
Bring the stew to a gentle simmer, cover, and cook for 80 minutes to allow the flavors to meld and the vegetables to soften.
Season the stew with salt and black pepper to taste before serving hot.
17
g59
g14
g
Italian
Moroccan