المكونات
- Dried butter beans 340g
- Baby tomatoes 200g
- White onion, small 1
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 1 tbsp
- SpinneysFOOD Fresh Rosemary 1 sprig
- SpinneysFOOD Fresh Thyme 3 sprigs
- SpinneysFOOD Fine Salt 2 tsp
- SpinneysFOOD Balsamic Vinegar of Modena 4 tbsp
- SpinneysFOOD Maple Syrup 4 tbsp
- Watercress 40g
Nutrition (Per serving)
- سعرات حرارية 207
- دهون 4.4g
- المشبعة 0.7g
- بروتين 6.8g
- الكربوهيدرات 36.4g
- السكريات 16.9g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
فاصولياء بيضاء عريضة مع صلصة أغرودولتشي
Italian 10 Mins Prep · 20 Mins Cook
- Soak the beans in water overnight.
- Peel and finely chop the onion.
- Drain the beans then place them in a pot. Cover with salted water and bring to a boil then simmer until tender. Drain and set aside
- In a large saucepan, heat the oil then add the onion, herbs and salt. Sauté until the onion is soft and translucent. Add the vinegar and maple syrup then simmer until reduced.
- Add the butter beans and toss to coat. Adjust the salt and add more vinegar or maple syrup, to taste.
- Halve the baby tomatoes and toss into the beans.
- Allow to cool then serve topped with the watercress.