Directions:
- Sort and rinse the beans and cover with plenty of water. Soak for several hours or overnight.
- Drain and rinse the beans and place in a stockpot with 10 cups of water, 2 of the garlic cloves, and the chili flakes.
- Bring to a boil, reduce heat and simmer for 45 minutes. Beans should be barely tender.
- Trim leaf portion from fennel roots. Cut in half, then coarsely chop.
- When beans are done, add fennel to the pot along with the onions and salt.
- Simmer for 15 minutes.
- Meanwhile, cook the tomatoes with the remaining garlic and the basil in a small skillet over medium heat just long enough to wilt the basil.
- Add to the pot along with the peas. Simmer 5 more minutes, until everything is heated through. Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 294.27 Kcal (1232 kJ) | ||
| Calories from fat | 27.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.06g | 5% | |
|---|---|---|---|
| Sodium | 303.04mg | 13% | |
| Potassium | 1554.37mg | 33% | |
| Total Carbs | 54.6g | 18% | |
| Sugars | 12.98g | 52% | |
| Dietary Fiber | 16.61g | 66% | |
| Protein | 14.34g | 29% | |
| Vitamin C | 55.1mg | 92% | |
| Iron | 4.9mg | 27% | |
| Calcium | 206.5mg | 21% | |
| Amount Per 100 g | |||
| Calories | 36.12 Kcal (151 kJ) | ||
| Calories from fat | 3.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.38g | 5% | |
|---|---|---|---|
| Sodium | 37.19mg | 13% | |
| Potassium | 190.77mg | 33% | |
| Total Carbs | 6.7g | 18% | |
| Sugars | 1.59g | 52% | |
| Dietary Fiber | 2.04g | 66% | |
| Protein | 1.76g | 29% | |
| Vitamin C | 6.8mg | 92% | |
| Iron | 0.6mg | 27% | |
| Calcium | 25.3mg | 21% | |
* 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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