eastern-european

Bulgarian Bean and Vegetable Stew

Name: Bulgarian Bean and Vegetable Stew
Yield: 1 serving
Cuisine: eastern-european
Ingredients: 250 g white beans (cooked, drained); 200 g diced tomatoes (canned); 90 g yellow onion; 90 g carrot; 10 g garlic; 18 g sunflower oil; 200 g water; 3 g sweet paprika; 2 g dried savory; 10 g red wine vinegar; 2 g salt; 1 g black pepper

This simmered dish pairs white beans with diced tomatoes, yellow onion and carrot. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Vegan Vegetarian Heart friendly Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

30 g Protein

95 g Carbohydrates

21 g Fat

23 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

250g white beans (cooked, drained) 348 kcal
200g diced tomatoes (canned) 36 kcal
90g yellow onion 36 kcal
90g carrot 37 kcal
10g garlic 15 kcal
18g sunflower oil 159 kcal
200g water 0 kcal
3g sweet paprika 9 kcal
2g dried savory 5 kcal
10g red wine vinegar 8 kcal
2g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

yellow onioncarrotsunflower oil
Preheat an air fryer to 400 F/200 C and brush or spray the food with the listed oil. Add onion and carrot; cook 5 minutes until softened.
garlicsweet paprikadried savory
Add garlic, paprika, and savory; stir 20 seconds until fragrant.
white beans (cookeddiced tomatoes (canned)water
Stir in cooked beans and diced tomatoes. Add water or broth and bring to a simmer.
Simmer 12-15 minutes, stirring occasionally, until thickened to a stew consistency.
red wine vinegarsaltblack pepper
Stir in vinegar and taste for salt and pepper.
Serve hot, optionally with extra chopped parsley if you have it.