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Artichoke Hearts, Kidney Beans And Mushrooms With Vegetable Puree

Microwaverina's picture
  Onion 1 , sliced
  Garlic 1 Clove (5 gm), crushed/ minced
  Sunflower oil 15 Milliliter (1 Tablespoon)
  Mushrooms 8 Ounce, wiped and sliced (3 Good Cups, 225 Gram)
  Canned kidney beans 14 Ounce (1 1/2 Cups, 400 Gram)
  Canned artichoke hearts 7 Ounce, drained (Good Cup, 200 Gram)
  Salt To Taste
  Freshly ground black pepper To Taste
  Fresh coriander/Fresh parsley 1 Tablespoon (Cilantro)
  Root vegetables puree 6 Ounce (3/4 Cup, 175 Gram)

Put the onion and garlic in a casserole with the oil, cover and cook for 3 minutes. Stir in the mushrooms, kidney beans - with a little of the liquid from the can - and artichoke hearts and cook, covered, for about 5 minutes, stirring once, until the mushrooms are done and the beans cooked through.
Season to taste with salt and pepper and sprinkle with coriander (cilantro) or parsley leaves.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.3 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 794 Calories from Fat 236

% Daily Value*

Total Fat 26 g40.6%

Saturated Fat 2.2 g11%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1982.3 mg82.6%

Total Carbohydrates 129 g42.9%

Dietary Fiber 34.1 g136.6%

Sugars 32.8 g

Protein 37 g73.6%

Vitamin A 20.9% Vitamin C 93.3%

Calcium 39% Iron 42.3%

*Based on a 2000 Calorie diet

Artichoke Hearts, Kidney Beans And Mushrooms With Vegetable Puree Recipe