6 Serves
97 Mins
Finely chop the spinach and prepare the beef by cutting it into bite-sized cubes.
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CameroonianVitamin E
3 mg / 15 mgVitamin K
370 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
186 µg / 400 µgCalcium
122 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
96 mg / 420 mgPhosphorus
167 mg / 1,250 mgPotassium
755 mg / 4,700 mgSodium
1128 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
34 µg / 55 µgFiber
4 g / 28 gSugar
0 g / 50 gSaturated Fat
6 g / 20 gCholesterol
65 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
In a large Dutch oven, heat the olive oil over medium heat and brown the beef cubes on all sides.
Add the chopped spinach to the Dutch oven and cook slowly, stirring frequently, until the spinach darkens significantly and reduces in volume.
Stir in the white beans and season the mixture with salt and pepper to taste, then simmer for an additional 17 minutes until the flavors are well combined.
24
g19
g24
g
Filipino
American