Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| 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
- 3 cups dried pink beans
- ¼ cup olive oil
- 1 cup chopped onion
- 4 tbsp butter
- 4½ tbsp lemon juice
- 2 tbsp dried oregano
- 2 tbsp dried rosemary
- salt and pepper
Directions
Wash beans.
Soak overnight in water to cover.
Discard any beans that float to the top.
Next day, put beans in a pot and simmer in their soaking water for 2 to 2½ hours or until tender.
When cooked, drain off any excess liquid.
Preheat oven to 325°F.
In skillet, heat oil and sauté onions in it until soft.
Add onions and all other ingredients to the beans and mix well.
Put bean mixture in a buttered ovenproof dish and bake for 15 to 20 minutes.
Serve hot.
Category:Cathy's Recipes
Category:Chili bean Recipes
Category:Oregano Recipes
Category:Rosemary Recipes