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Ingredientes
- 4 ounce Flageolet beons, soaked overnight
- 3 fl ounce Extra virgin olive oil
- 1 fl ounce Red wine vinegar
- 1/4 tsp Salt
- 1/4 tsp Grnd coriander
- 1/4 tsp Grnd cumin
- 1/4 tsp Chilli pwdr
- 1 x Clove garlic, crushed
- 5 x Spring onions, peeled and finely minced
- 1 Tbsp. Fresh minced parsley, (1 to 2) Frisee or possibly lollo rosso lettuce
Direcciones
- 1. Cook the flageolet beans and drain. Make the marinade by mixing all the marinade ingredients together.
- 2. Pour over the hot beans and leave to marinate till cool. Serve garnished with lollo rosso or possibly other lettuce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 48g | |
| Recipe makes 4 servings | |
| Calories 189 | |
| Calories from Fat 180 | 95% |
| Total Fat 20.37g | 25% |
| Saturated Fat 2.81g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 152mg | 6% |
| Potassium 67mg | 2% |
| Total Carbs 1.82g | 0% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.45g | 0% |
| Protein 0.46g | 1% |
