My-diet.ai

portuguese

Rabbit with White Beans and Rosemary

This simmered dish pairs rabbit, bone-in pieces with cooked white beans, drained, dry white wine and fresh rosemary. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

58 g Protein
51 g Carbohydrates
21 g Fat
12 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 185g rabbit, bone-in pieces 211 kcal
  • 151g cooked white beans, drained 210 kcal
  • 59g onion, diced 24 kcal
  • 5g garlic, minced 7 kcal
  • 15g olive oil 133 kcal
  • 15g tomato paste 12 kcal
  • 50g dry white wine 41 kcal
  • 1.68 tsp (3g) fresh rosemary 8 kcal
  • 0.42 tsp (1g) black pepper 2 kcal

Cooking instructions

  1. rabbitolive oilfresh rosemaryblack pepper
    Season rabbit with salt, pepper, and half the rosemary. Heat olive oil in a small pot over medium-high heat; brown rabbit 3-4 minutes per side.
  2. oniongarlic
    Add onion and garlic; cook 3 minutes until softened, scraping up browned bits.
  3. tomato pastedry white wine
    Stir in tomato paste and cook 30 seconds. Add white wine and simmer 2 minutes.
  4. rabbitcooked white beansfresh rosemary
    Add cooked white beans, remaining rosemary, and 120 ml water. Cover and simmer 20-25 minutes until rabbit is tender and the sauce thickens slightly.
  5. rabbitcooked white beans
    Adjust seasoning and serve hot, spooning the bean sauce over the rabbit.

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