Directions:
- In a small bowl or jug, whisk together cream, egg yolks, red wine vinegar, salt and pepper and set aside.
- Melt butter in a pan over a medium-low heat.
- Add beans and garlic and cook, tossing often, for 8-10 minutes, or until beans are tender.
- Remove pan from heat and pour in cream and egg mixture.
- Toss mixture constantly until the sauce has thickened and the beans are well coated - the heat retained in the pan should be enough to thicken the sauce, but return the pan briefly to the heat if necessary.
- (In the unlikely event that the sauce curdles, don't panic, just stir in another egg yolk.).
- To finish, stir in parsley and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 191.39 Kcal (801 kJ) | ||
| Calories from fat | 143.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.99g | 25% | |
|---|---|---|---|
| Cholesterol | 119.91mg | 40% | |
| Sodium | 197.46mg | 8% | |
| Potassium | 275.98mg | 6% | |
| Total Carbs | 8.06g | 3% | |
| Sugars | 2.66g | 11% | |
| Dietary Fiber | 2.72g | 11% | |
| Protein | 5.77g | 12% | |
| Vitamin C | 13.7mg | 23% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.5mg | 8% | |
| Calcium | 84.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 117.34 Kcal (491 kJ) | ||
| Calories from fat | 88.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.8g | 25% | |
|---|---|---|---|
| Cholesterol | 73.52mg | 40% | |
| Sodium | 121.07mg | 8% | |
| Potassium | 169.21mg | 6% | |
| Total Carbs | 4.94g | 3% | |
| Sugars | 1.63g | 11% | |
| Dietary Fiber | 1.67g | 11% | |
| Protein | 3.54g | 12% | |
| Vitamin C | 8.4mg | 23% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.9mg | 8% | |
| Calcium | 52mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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