avec haricots cannellini et parmesan
Ingrédients: Haricots cannellini (haricots blancs, eau, sel, chlorure de calcium, EDTA de disodium) • Bœuf haché • Courgette • Poivron • Sauce marinara (eau, pâte de tomates, sucre, sel, amidon de maïs modifié, ail séché, vinaigre, onion séché, huile de soja, poivron rouge séché, épices, herbes, arôme naturel, gomme de xanthane, acide citrique, acide lactique, sorbate de potassium, benzoate de sodium) • Parmesan (lait) (lait pasteurisé, substances laitières modifiées, eau, amidon de maïs et/ou amidon de pomme de terre modifiés, fromage (lait, culture bactérienne, sel, enzyme microbienne, lipase), sel, acide citrique, phosphate de sodium, acide lactique, arôme, citrate de sodium, sorbate de potassium, colorant caramel, bêta-carotène, mélange antiagglomérant (fécule de pomme de terre, amidon de maïs, dextrose, sulfate de calcium, cellulose, natamycine, enzyme)) • Origan • Mélange d’épices acidulé à l’ail (sulfites) (ail granulé, semoule de maïs, sel, flocons de poivrons déshydratés, épices, sucre, fines herbes, huile de canola, dioxyde de silicium, acide citrique) • Ail.
Allergens
Tags
Bœuf haché
250 g
Haricots cannellini
1 unit(s)
Courgette
1 unit(s)
Poivron
1 unit(s)
Origan
3.5 g
Gousses d'ail
2 unit(s)
Parmesan, râpé grossièrement
0.25 cup
Sauce marinara
0.5 cup
Mélange d’épices acidulé à l’ail
7 g
Huile*
1.5 tbsp
Sel*
0.125 tsp
Poivre*
0.125 tsp
- Before starting, wash and dry all produce.
- Quarter zucchini lengthwise, then cut into 1/4-inch quarter-moons.
- Core, then cut pepper into 1/4-inch pieces.
- Strip oregano leaves from half of the stems (use all for 4 servings), then roughly chop.
- Peel, then mince or grate garlic.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then zucchini and peppers. Cook for 3-4 min, stirring often, until tender-crisp. Season with salt and pepper.
- Add garlic. Cook for 30 sec, stirring often, until fragrant.
- Transfer to a plate.
- Reduce heat to medium-high.
- To the same pan, add 1 tbsp (2 tbsp) oil, then beef. Cook 4-5 min, breaking up beef into smaller pieces, until no pink remains.** Carefully drain and discard excess fat.
- Add cannellini beans and their liquid, marinara sauce, Zesty Garlic Blend, oregano and 1/4 cup (1/2 cup) water. Season with salt and pepper.
- Divide beef-bean mixture between bowls. Top with zucchini and peppers.
- Sprinkle Parmesan over top.
If you've opted to get beef, cook in the same way the recipe instructs you to cook turkey.** Carefully drain and discard excess fat.
700
kcal
Calories
33
g
Fat
11
g
Saturated Fat
61
g
Carbohydrate
10
g
Sugar
16
g
Dietary Fiber
47
g
Protein
85
mg
Cholesterol
1120
mg
Sodium
0.5
g
Trans Fat
1650
mg
Potassium
350
mg
Calcium
7
mg
Iron
