4 Serves
75 Mins
26 g
5 g
8 g
Wash the flat beans thoroughly and trim the ends using a chef's knife.
Ingredients, vitamins, and health benefits
Flat beans (Sheem)
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JapaneseVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
7 µg / 2.4 µgFolate
21 µg / 400 µgCalcium
22 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
41 mg / 420 mgPhosphorus
277 mg / 1,250 mgPotassium
352 mg / 4,700 mgSodium
464 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
36 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
6 g / 20 gCholesterol
81 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
Boil the flat beans in a large pot with water until they are soft and tender, then drain using a colander.
Heat vegetable oil in a frying pan over medium heat. Add finely chopped onion, garlic, and chili pepper, sautéing until golden brown.
In a mixing bowl, combine the boiled beans with the sautéed aromatics. Mash everything together using a potato masher until a coarse paste forms.
Season the mixture with salt and black pepper to taste, mixing well before serving warm.
Onion
Garlic
Chili Pepper
Vegetable Oil
Black Pepper
Salt
Vitamin A
0 µg / 900 µgVitamin C
4 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
7 µg / 2.4 µgFolate
21 µg / 400 µgCalcium
22 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
41 mg / 420 mgPhosphorus
277 mg / 1,250 mgPotassium
352 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
6 g / 20 gCholesterol
81 mg / 300 mgCaffeine
0 mgNet Carbs
12
g129
g3
g
Mexican
JapaneseZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
36 µg / 55 µgAlcohol
0 g