By Jordan Capewell
Red Bean Giouvetsi
5 steps
Prep:5minCook:25min
Page 222, Doctor's Kitchen 321
Updated at: Thu, 17 Aug 2023 05:32:18 GMT
Nutrition balance score
Great
Glycemic Index
42
Low
Glycemic Load
17
Moderate
Nutrition per serving
Calories351.6 kcal (18%)
Total Fat16.2 g (23%)
Carbs41.1 g (16%)
Sugars6 g (7%)
Protein13.7 g (27%)
Sodium836.9 mg (42%)
Fiber9.7 g (35%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
400gtin red kidney beans
drained and rinsed
400gtin chopped tomatoes
160gcelery
finely chopped
1bay leaf
1cinnamon stick
2 tspdried oregano
1 tspground cumin
1 Tbspbalsamic vinegar
2 Tbspextra virgin olive oil
60gorzo pasta
300mlwater
boiling
50gfeta crumbled
20gflat leaf parsley
chopped
sea salt
to season
black pepper
to season
Instructions
Step 1
Preheat the oven to 200 C
Step 2
Put everything in a lidded pan, except the feta and parsley. Season well and mix.
Step 3
Cover with the lid, bring to a simmer on the hob, then transfer to the oven and cook for 20 minutes.
Step 4
Remove from the oven and leave to stand for 5 minutes before removing the lid.
Step 5
Remove the cinnamon stick and scatter with the feta and parsley to serve.
Notes
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