4 Serves
90 Mins
Soak the dried beans in water overnight, then drain and rinse them thoroughly.
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Vitamin K
4 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 mgFolate
85 µg / 400 µgCalcium
99 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
53 mg / 420 mgPhosphorus
165 mg / 1,250 mgPotassium
676 mg / 4,700 mgSodium
1439 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
18 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
4 g / 20 gCholesterol
40 mg / 300 mgCaffeine
0 mgNet Carbs
34 gAlcohol
0 g
In a large pot, cover the beans with fresh water and boil until tender, then drain.
Heat olive oil in a frying pan and sauté the chopped onion and garlic until translucent and fragrant.
Add the cooked beans to the pan, season with salt and pepper, and stir to combine all flavors.
Transfer the mixture to a casserole dish and bake in the oven until the top is golden and the liquid has thickened.
25
g95
g20
g
Syrian
