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Broad Bean Medley With Mustard Sauce

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  Butter 30 Milliliter (2 Tablespoon)
  Lentils 250 Milliliter (1 Cup)
  Chickpeas 250 Milliliter (1 Cup)
  Red kidney beans 250 Milliliter (1 Cup)
  Old fashioned mustard 30 Milliliter (2 Tablespoon)
  35% cream 60 Milliliter (1/4 Cup)
  Chopped parsley 60 Milliliter (1/4 Cup)
  Salt To Taste
  Pepper To Taste

–  In a skillet, melt butter and saute lentils, chick peas and kidney beans for 3 minutes.
–  Add mustard and cream. Stir, then add parsley, and season with salt and pepper. Cook until cream begins to thicken.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3049 Calories from Fat 492

% Daily Value*

Total Fat 57 g87.4%

Saturated Fat 25 g125.2%

Trans Fat 0 g

Cholesterol 104.1 mg34.7%

Sodium 917.8 mg38.2%

Total Carbohydrates 473 g157.7%

Dietary Fiber 159.7 g639%

Sugars 43.6 g

Protein 173 g345.5%

Vitamin A 129.3% Vitamin C 187.6%

Calcium 75.8% Iron 305.1%

*Based on a 2000 Calorie diet

Broad Bean Medley With Mustard Sauce Recipe