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4 Serves
58 Mins
Finely dice the onion and mince the garlic using a chefs knife on a cutting board.
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JamaicanVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
86 µg / 400 µgCalcium
102 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
86 mg / 420 mgPhosphorus
255 mg / 1,250 mgPotassium
732 mg / 4,700 mgSodium
1575 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
36 µg / 55 µgFiber
5 g / 28 gSugar
3 g / 50 gSaturated Fat
3 g / 20 gCholesterol
26 mg / 300 mgCaffeine
0 mgNet Carbs
48 gAlcohol
0 g
Heat the olive oil in a large pot over medium heat and sauté the onions and garlic until softened.
Add the haricot beans, tomato paste, paprika, cumin, and turmeric to the pot, stirring well to coat the beans.
Pour in enough hot water to cover the beans, bring to a simmer, and cook covered until the beans are tender and the sauce has thickened.
Season the stew with salt and pepper to taste and serve hot.
13
g26
g93
g
American
Indian