6 Serves
98 Mins
20 g
70 g
12 g
Prepare the fresh cranberry beans, corn, and squash by peeling and chopping them into bite-sized pieces on a cutting board.
Ingredients, vitamins, and health benefits
Corn
Pumpkin or Squash
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Vitamin K
21 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
371 µg / 400 µgCalcium
95 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
176 mg / 420 mgPhosphorus
356 mg / 1,250 mgPotassium
1072 mg / 4,700 mgSodium
700 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
12 g / 28 gSugar
6 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
58 gAlcohol
0 g
Heat the olive oil in a large pot over medium heat and sauté the chopped onion and garlic until softened.
Add the cranberry beans, corn, and squash to the pot, covering with water, and bring to a boil before reducing to a simmer.
Simmer the stew until the beans and vegetables are tender, then stir in the fresh basil and season with salt and pepper.
Fresh Cranberry Beans
Olive Oil
Onion
Garlic
Salt
Salt And Pepper
Basil
Vitamin A
13 µg / 900 µgVitamin C
4 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
21 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
371 µg / 400 µgCalcium
95 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
176 mg / 420 mgPhosphorus
356 mg / 1,250 mgPotassium
1072 mg / 4,700 mgSodium
Fiber
12 g / 28 gSugar
6 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
19
g33
g5
g
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GuatemalanZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
17 µg / 55 µgAlcohol
0 g