4 Serves
75 Mins
Trim the green beans, dice the potatoes and tomato, and slice the onion and garlic.
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MexicanVitamin K
30 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
249 µg / 400 µgCalcium
442 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
313 mg / 420 mgPhosphorus
296 mg / 1,250 mgPotassium
1816 mg / 4,700 mgSodium
1158 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
13 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
36 gAlcohol
0 g
Sauté the onion and garlic in olive oil until softened.
Add the green beans, potatoes, tomato, water, salt, and pepper, then bring the mixture to a simmer.
Cover and simmer until the beans and potatoes are tender and the broth has thickened into a light stew.
Taste, adjust the seasoning, and serve the varivo warm.
9
g62
g7
g
Polish
Egyptian