Palm Oil Beans
Ingredients
Directions
Cook the beans until tender.
Add the palm oil and salt.
Simmer until the oil is cooked.
Serve.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Beans
- Form the bulk of the dish, providing substance and body once cooked until tender.
- Palm oil
- Adds fat and richness, carrying flavour and coating the beans as it cooks.
The step that matters
Simmer until the oil is cooked. Palm oil must be heated long enough to lose its raw, sharp taste and blend with the beans. Stopping early leaves the dish greasy and harsh, while over-reducing can make it dry.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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