Borlotti beans casserole
Combination of vegetables with a high vegetable fibre and vitamin A content
Borlotti beans 40%, tomatoes 16%, carrots 12%, red peppers 10%, green peppers 10%, onions10%, parlsey 2%
|Per 100g||Per portion 250g|
|of which saturates||0,15g||0.4g|
|of which sugars||4,46g||11.1g|
|Per 100g||% of GDA|
|Vitamin A||2,146IU||49% *|
Per portion 250g contains
*GDA: Recommended Daily Intake an adult should consume (based on a 2.000 calories/day nutritional program)
1 packet of Barba Stathis Borlotti beans casserole, 1000g
½ cup of olive oil
1 cup of Barba Stathis Grated Tomatoes
3 cups of water (if using a pot) or 1 ½ cups of water (if using a pressure cooker) or 2 cups of water (if using an oven)
Cooking in a pot: Heat 1 cup of water with a little salt over high heat. As soon as it comes to a boil, add the contents of the packet. Boil for 6-7 minutes. Add the grated tomatoes, olive oil and the rest of the water and stir. As soon as it comes to a boil, put the lid on the pot, turn the heat down by half and let it simmer for approximately 50-55 minutes, until the liquids evaporate. Add salt and pepper and serve.
Cooking in a pressure cooker: Execute the recipe as described above, but use half the quantity of water (2 cups). Put the lid on the pressure cooker and once the valve rises, turn the heat down by half and let it simmer for approximately 10 minutes.
In the oven: Empty the contents of the packet into an oven dish. Add the grated tomatoes, olive oil, salt, pepper and water and mix. Cook in a preheated oven at 220°C/fan for approximately 80 minutes.
|Refigerator||Freezer -6 o C||Freezer -12 o C||Freezer -18 o C|
|24 hours||1 week||1 month||see. BEST BEFORE|
Attention! After defrosting do not refreeze