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Stewed Red Beans and Bell Pepper

Enjoy your meal!

Vegetarian Weight Watchers Public
Course: Main course
Preparation time: 15 minutes
Cooking time: 20 minutes
Energy: 176 kcal / serving

Instructions

  • 1.   Heat the olive oil in a sauté pan and add the shallots, garlic, celery, carrot, and peeled and minced or finely diced bell pepper. Let them cook for 2 to 3 minutes, stirring occasionally.
  • 2.   Add the herbs de Provence, cumin, cinnamon, diced tomatoes, and water. Bring to a boil, then reduce the heat and let it simmer for 15 minutes until the vegetables are tender.
  • 3.   Add the drained red beans and let them heat for 3 minutes, stirring occasionally. Season with salt and pepper, and add the cilantro before serving.
  • 4.   In another pan, fry the eggs sunny-side up and place them on top of the red beans and bell pepper.

Ingredients for servings

  • 1 tablespoon of olive oil
  • 4 shallots
  • 2 garlic cloves
  • 1 celery stalk
  • 1 carrot
  • 1 bell pepper
  • 1 teaspoon of Provence herb
  • 2 teaspoon of ground cumin
  • 1 teaspoon of cinnamon
  • 500 g of canned red bean
  • 1 teaspoon of fresh coriander
  • 1 pinch of salt
  • 1 pinch of pepper
  • 75 ml of water
  • 6 eggs
  • 1 canned crushed tomatoes

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    176 kcal
    9 %
  • Fat
    7,6 g
    11 %
  • of which saturated
    1,87 g
    9 %
  • Carbohydrates
    15,22 g
    6 %
  • of which sugar
    3,1 g
    3 %
  • Protein
    13,31 g
    27 %
  • Fibers
    7,76 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.