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4 Serves
82 Mins
29 g
81 g
23 g
Prepare the red kidney beans by soaking them overnight, then rinse and drain them thoroughly.
Ingredients, vitamins, and health benefits
Red Kidney Beans
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Vitamin K
10 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
490 µg / 400 µgCalcium
125 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
194 mg / 420 mgPhosphorus
563 mg / 1,250 mgPotassium
1862 mg / 4,700 mgSodium
316 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
20 g / 28 gSugar
6 g / 50 gSaturated Fat
19 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
61 gAlcohol
0 g
In a large pot, heat the vegetable oil over medium heat and sauté the finely chopped onion and minced garlic until soft and fragrant.
Add the prepared red kidney beans to the pot and pour in the coconut milk, ensuring the beans are fully submerged.
Bring the mixture to a gentle simmer, then cover and cook until the beans are tender and the sauce has thickened, stirring occasionally.
Season the stew with salt and black pepper to taste, then serve hot.
Vegetable Oil
Onion
Garlic
Coconut Milk
Salt
Black Pepper
Vitamin A
0 µg / 900 µgVitamin C
11 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
10 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
490 µg / 400 µgCalcium
125 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
194 mg / 420 mgPhosphorus
563 mg / 1,250 mgPotassium
1862 mg / 4,700 mgSodium
Fiber
20 g / 28 gSugar
6 g / 50 gSaturated Fat
19 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
35
g70
g43
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KoreanZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
8 µg / 55 µgAlcohol
0 g