Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| White Cabbage | 1 cup shredded (89g) | 22 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 250 g beans
- 4 potatoes
- 2 tomatoes
- 100 g white cabbage or spinach
- oil
- 2 chopped onions
- 2 garlic cloves
- ½ tl allspice
- oregano
- 1 bay leaf
- pepper
- salt
Directions
Soak the beans in waterover night. Next day cook them in ample water. Meanwhile peel the potatoes, quarter the tomatoes, clean and shred the cabbage. Drain the beans but retain the water. In a pot, heat the oil, and brown the onions and crushed garlic. Add tomatoes, cabbage and spices. Gradually add the bean water and heat up, stirring, for 5 to 10 minutes. Add the potatoes and cook briefly. Lastly add the beans and cook for 15 to 20 minutes, stirring occasionally.
Category:Burundian Recipes
Category:Burundian Vegetarian