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Romano Beans in Olive Oil
BINNUR'S TURKISH COOKBOOK13Ingredients
50Minutes
220Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 can romano (Pinto beans - 540 ml drained, rinsed)
- 1 small carrot (peeled, sliced or diced)
- 1 tomato (diced in bite sizes)
- 1 cubanelle pepper (chopped)
- 3 green onion (sliced)
- 3 garlic cloves (sliced)
- 2 Tbsp. crushed tomato (canned)
- 1 tsp. salt
- 1 Tbsp. sugar
- 75 mL extra virgin olive oil (half for cooking, half for after cooking)
- 1 1/4 cups hot water
- 2 Tbsp. chopped fresh parsley
- 400 grams romano beans (Fresh)
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NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories220Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol |
| Sodium620mg26% |
| Potassium410mg12% |
| Protein3g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate15g5% |
| Dietary Fiber4g16% |
| Sugars6g |
| Vitamin A50% |
| Vitamin C60% |
| Calcium8% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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