4 Serves
77 Mins
5 g
19 g
11 g
Finely chop the onion and garlic using a chefs knife on a cutting board.
Ingredients, vitamins, and health benefits
Onion
Garlic
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
PeruvianVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
59 µg / 400 µgCalcium
62 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
77 mg / 420 mgPhosphorus
163 mg / 1,250 mgPotassium
944 mg / 4,700 mgSodium
713 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
3 g / 28 gSugar
6 g / 50 gSaturated Fat
2 g / 20 gCholesterol
5 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
Heat the olive oil in a large heavy-bottomed pot over medium heat.
Add the chopped onion and garlic to the pot, sautéing until golden brown.
Stir in the tomato puree and spices, cooking until the oil begins to separate from the mixture.
Add the pre-soaked kidney beans and water, then season with salt and pepper. Cover and simmer until the beans are tender.
Garnish with fresh herbs if desired and serve hot.
Ginger
Garam Masala
Turmeric Powder
Cumin Seeds
Olive Oil
Tomato Puree
Salt
Black Pepper
Kidney Beans
Vitamin A
17 µg / 900 µgVitamin C
12 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
59 µg / 400 µgCalcium
62 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
77 mg / 420 mgPhosphorus
163 mg / 1,250 mgPotassium
944 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
6 g / 50 gSaturated Fat
2 g / 20 gCholesterol
5 mg / 300 mgCaffeine
0 mgNet Carbs
30
g45
g30
g
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ArmenianZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgAlcohol
0 g