Braised Vegetables

11 70 247
Ingredients Minutes Calories
Prep Cook Servings
10 min 1 h 4
Braised Vegetables
Health Highlights


3 leaf Bay leaf
2 tbsp Extra virgin olive oil
3 clove(s) Garlic (peeled, coarsely chopped)
2 cup Green/yellow string beans, raw (cut into pieces)
1 large Red onion (peeled, sliced)
1/2 tsp Tabasco sauce
1/2 cup Thyme, fresh
2 large Tomato (chopped)
1/2 cup Tomato juice
1 cup Vegetable stock/broth
1 can (15oz) White beans, canned (drained, rinsed)


Cook the beans in simmering stock for 15-20 mins. Remove the beans from the stock with a slotted spoon. Preheat the oven to 400°F.

Season a large baking dish with the olive oil. Mix the green beans, onions, tomatoes, white beans, garlic and herbs and put them in the dish. Mix the tomato juice, Tabasco and stock. Season to taste and pour over the vegetables. Cover and roast for about 45 mins.

Serve and enjoy!

Nutrition Facts

Per Portion

Calories 247
Calories from fat 71
Calories from saturated fat 10.4
Total Fat 7.9 g
Saturated Fat 1.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.3 g
Monounsaturated Fat 7.8 g
Cholesterol 0
Sodium 593 mg
Potassium 964 mg
Total Carbohydrate 38 g
Dietary Fiber 9.6 g
Sugars 7.7 g
Protein 10.5 g

Dietary servings

Per Portion

Meat Alternative 0.5
Vegetables 3.3

Energy sources


Meal Type(s)