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Ingredients
1 pound dried kidney beans
3 cups chopped onion
2 tablespoons olive oil
¼ cup chopped parsley
¼ cup chopped fresh coriander
¼ teaspoon dried fenugreek
¾ teaspoon ground coriander
½ cup white wine vinegar
¼ cup olive oil
2 tablespoons chopped tarragon
Salt to taste
Nutritional analysis per serving (6 to 8 servings)
40 grams carbs; 309 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 15 grams fiber; 337 milligrams sodium; 14 grams protein; 4 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
Soak the beans in water to cover overnight. Or boil the beans for two minutes in water to cover; let stand for one hour. Drain.
- Step 2
Cover with fresh water and cook at a simmer for 45 to 60 minutes, until tender.
- Step 3
Meanwhile, saute the onion in olive oil until soft.
- Step 4
When the beans are cooked, slightly crush with a fork and mix with the sauteed onion, parsley, fresh and dried coriander, fenugreek, vinegar, oil, tarragon and salt to taste.
- Step 5
Chill to meld flavors. Serve at room temperature.
Private Notes