Recipe
Pink Bean Stew Comfort
Slow simmered pink beans with carrots, celery and tomatoes in a creamy almond milk broth.
Ingredients
- 300 g pink beans
- 150 g carrots
- 100 g celery
- 200 g tomatoes
- 300 g almond-milk
Steps
- Soak the pink beans overnight to soften them
- Combine beans, carrots, and celery in a large pot
- Add tomatoes and almond milk to the mixture
- Bring the contents to a simmer
- Cook until all vegetables are tender 95 °C (95 °C (203 °F))
Per serving
304 kcal · protein 17.1 g · carbs 55.8 g · fat 2.5 g
Calculated from USDA FoodData Central values for the listed foods. Cooking changes weights and nutrients, so treat the figures as estimates.
Diet and allergens
Contains: dairy, nuts
Labels: vegetarian, gluten-free, egg-free, shellfish-free, soy-free
Tags come from the ingredient foods. Check packaged ingredients for your own allergies.
Educational information only, not medical or dietary advice. Consult a qualified health professional for personal nutrition guidance.