Italian Butter Beans

1. Place the beans in a heavy saucepan with the stock.

2. Bring to the boil and simmer gently for 10 minutes.

3. In a separate pan heat the oil and stir fry the garlic until it becomes aromatic.

4. Add the tomato paste and 3 tbsp of stock from the bean pan.

5. Drain the beans; add to the tomato mixture.

6. Stir well to combine and serve topped with the parsley.

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Nutrient	Quantity
Total fats	13.6609 g
Protein	0.707 g
Carbohydrates	2.9467 g
Energy	133.6513 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1036 g
Water	154.4489 g
Aspartic acid	0.0434 g
Calcium, Ca	12.395 mg
Lutein + zeaxanthin	212.7192 g
Fiber, total dietary	0.4223 g
Fatty acids, total saturated 22:0	0.0174 g
Carotene, beta	395.3944 g
Niacin	0.4331 mg
Vitamin A, RAE	36.8745 g
Arginine	0.0096 g
Riboflavin	0.047 mg
Tocopherol, beta	0.0148 mg
Fatty acids, total polyunsaturated 15:0	0.0014 g
Fatty acids, total saturated 20:1	0.042 g
Glutamic acid	0.1123 g
Sodium, Na	421.5193 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1697 g
Total lipid (fat)	13.6609 g
Manganese, Mn	0.0409 mg
Fructose	0.4139 g
Proline	0.0137 g
Fatty acids, total saturated 16:0	1.5475 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0056 g
Sucrose	0.5324 g
Choline, total	3.6973 mg
Sugars, total	1.5576 g
Serine	0.0113 g
Fatty acids, total saturated 10:0	0.0042 g
Fatty acids, total saturated 18:0	0.2803 g
Vitamin B-6	0.0329 mg
Selenium, Se	0.1132 g
Ash	1.2784 g
Fatty acids, total saturated 18:1 undifferentiated	9.644 g
Pantothenic acid	0.1681 mg
Phenylalanine	0.0108 g
Copper, Cu	0.0631 mg
Betaine	0.0447 mg
Thiamin	0.0394 mg
Methionine	0.003 g
Iron, Fe	0.6734 mg
Carbohydrate, by difference	2.9467 g
Phosphorus, P	12.6575 mg
Folate, total	7.4948 g
Tocopherol, gamma	0.1696 mg
Lycopene	3408.8707 g
Alanine	0.0155 g
Valine	0.0117 g
Fatty acids, total saturated 18:2 undifferentiated	1.3407 g
Glycine	0.0097 g
Carotene, alpha	89.6749 g
Glucose (dextrose)	0.565 g
Fatty acids, total saturated 14:0	0.0031 g
Zinc, Zn	0.1389 mg
Isoleucine	0.0093 g
Fatty acids, total polyunsaturated	1.4443 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	0.015 g
Vitamin A, IU	733.278 IU
Folate, DFE	7.4948 g
Tryptophan	0.0034 g
Vitamin C, total ascorbic acid	7.2707 mg
Phytosterols	30.025 mg
Fatty acids, total polyunsaturated 18:1 c	0.007 g
Fatty acids, total saturated 20:0	0.0559 g
Tyrosine	0.0064 g
Vitamin K (phylloquinone)	71.959 g
Fatty acids, total saturated	1.9128 g
Histidine	0.0062 g
Fatty acids, total monounsaturated	9.8727 g
Threonine	0.0104 g
Folate, food	7.4948 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Vitamin E (alpha-tocopherol)	2.2735 mg
Magnesium, Mg	6.895 mg
Lysine	0.0144 g
Potassium, K	116.403 mg
Cystine	0.0021 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	1 tablespoon	119.34	0	13.5
Tomato Puree	1 tablespoon	5.9375	1.4031	0.0328
Vegetable stock	150 ml	7.0058	1.3031	0.0981
Parsley	1 tablespoon	1.368	0.2405	0.03
Garlic Clove	1	0	0	0
butter bean	225	0	0	0