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Ingredients
12 ounces whole onion or 11 ounces ready-cut onion (2 ¼ to 2 ½ cups)
2 teaspoons olive oil
12 ounces new potatoes
4 ounces whole red pepper (enough to make ½ to ¾ cup julienne)
1 teaspoon dried thyme
1 teaspoon dried basil
4 ounces shiitake mushrooms
1 cup canned no-salt-added crushed tomatoes
1 15-ounce can no-salt-added black beans
1 small bunch chives to yield 2 tablespoons chopped
¼ teaspoon salt
Freshly ground black pepper
2 tablespoons reduced-fat goat cheese
Nutritional analysis per serving (2 servings)
99 grams carbs; 5 milligrams cholesterol; 544 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 9 grams fat; 27 grams fiber; 887 milligrams sodium; 25 grams protein; 18 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Chop whole onion in food processor; squeeze out and discard excess liquid.
- Step 2
Heat nonstick pan large enough to hold all the ingredients until it is very hot. Reduce heat to medium-high, and add oil.
- Step 3
Saute onion until it begins to soften.
- Step 4
Meanwhile, scrub potatoes but do not peel. Julienne in food processor, and add to onion; continue sauteing.
- Step 5
Julienne whole pepper; squeeze out and discard excess liquid, add to pan with thyme and basil and continue sauteing.
- Step 6
Wash, stem and julienne mushrooms in food processor; add to pan with tomatoes, and simmer over low heat.
- Step 7
Rinse and drain beans thoroughly. Add to pan. Simmer until heated through.
- Step 8
Wash, dry and chop chives.
- Step 9
Season vegetables with salt and pepper, and serve, topped with crumbled cheese and chives.
Private Notes