Light Garden Vegetable White Bean Stir-Fry

Name: Light Garden Vegetable White Bean Stir-Fry
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 5 portions
Cuisine: Camerounaise
Ingredients: 250 g cooked red kidney beans; 80 g Finely chopped mild onion; 10 g garlic and hot chili; 5 g fresh ginger root juice; 100 g bell peppers and onions; 200 g tomato paste and onions; 1 cuillère à soupe extra virgin olive oil; 1 portion fine salt

A nutritious, colorful stir-fry of tender white beans, sweet carrots, zucchini, and bell peppers in a light herb sauce.

Prep15m

Cook60m

DifficultyEasy

Calories214

ServingsAutomatically adjusts ingredient amounts

Ingredients (8)

0/8 ready

cooked red kidney beans

250 g

Finely chopped mild onion

80 g

garlic and hot chili

10 g

fresh ginger root juice

5 g

bell peppers and onions

100 g

tomato paste and onions

200 g

extra virgin olive oil

1 cuillère à soupe

fine salt

1 portion

Nutritional Values (per serving)

Calories214 kcal

Proteins12.9g

Carbs35.1g

Fats3.4g

Heritage & History

A modern health-conscious dinner in urban Cameroon offering rich plant protein and dietary fiber.

Preparation & Cooking Steps

3 steps

Sauté diced onions, garlic, and julienned carrots in olive oil for 3 minutes.

Add diced zucchini, bell peppers, and fresh tomatoes; cook for 5 minutes.

Fold in cooked white beans, season with herbs and pepper, and simmer for 10 minutes.

Chef's Tip & Secret

Adding zucchini and bell peppers halfway through keeps them pleasantly tender-crisp.