Braised beans with vegetables and herbs
Dinner
410 kcal
Prep time: 20 min Protein 20 · Fat 12 · Carbs 62
Ingredients
- cooked beans: 3/4 cup, about 200 g
- tomatoes: 1-2 pcs, about 120 g
- carrot: 1-2 pcs, about 100 g
- herbs: 1 handful, about 20 g
- canola oil: 1 tbsp, about 10 g
Instructions
- Measure the ingredients to the portion indicated.
- Cook gently: boil, bake or braise.
- Plate it up and don't add oil/sauces beyond the allowance.
Nutrition
410 kcal
Protein 20 g
Fat 12 g
Carbs 62 g
No common allergens
Swaps
- Legumes can be swapped for one another, cooked, at the same weight.
- If legumes don't sit well, swap them for chicken/fish/tofu 120-150 g and add vegetables.
- Vegetables can be swapped for any non-starchy vegetables at the same weight.
- If you don't have fresh vegetables, use frozen ones without sauce at the same weight.
- Olive oil can be swapped for avocado 50-60 g or nuts 15 g.
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General guidance based on public dietary recommendations, not medical advice. If you are pregnant, breastfeeding, managing a chronic condition or taking medication, discuss changes with a doctor first.