4 Serves
91 Mins
Prepare the ingredients by finely chopping the onion and garlic using a chef's knife on a cutting board.
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Vitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
46 µg / 400 µgCalcium
85 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
129 mg / 420 mgPhosphorus
385 mg / 1,250 mgPotassium
1237 mg / 4,700 mgSodium
736 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
14 g / 28 gSugar
40 g / 50 gSaturated Fat
2 g / 20 gCholesterol
7 mg / 300 mgCaffeine
0 mgNet Carbs
95 gAlcohol
0 g
Heat the olive oil in a large pot over medium heat on the stove.
Add the chopped onion and garlic to the pot and sauté until fragrant and translucent.
Incorporate the pre-boiled maize and beans into the pot, stirring well to coat them in the aromatics.
Season the mixture with salt and pepper, then cover and simmer on low heat to allow the flavors to meld.
25
g95
g20
g
Yemeni
