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Rapini with sun-dried tomatoes and beans

  • 500 g rapini
  • 400 g beans, pre-cooked
  • 50 g sun-dried tomatoes, chopped
  • 4 clove garlic cloves, minced
  • 2 tbsp olive oil
  • 1 pinch salt
  • 1 pinch pepper flakes, crushed

  1. Remove about 0.5cm from base of rapini stalks.
  2. Place rapini in large pot with salted boiling water and cook about 2 minutes.
  3. Transfer rapini with a slotted spoon into a colander.
  4. Chop rapini into 2-cm pieces and set aside.
  5. Meanwhile, in large skillet, heat olive oil over medium heat and sauté garlic and hot pepper flakes, until golden, for 1 minute.
  6. Stir in rapini, sun-dried tomatoes, and beans then stir until heated through, about 3-4 minutes.

Good points

  • Very low in saturated fat
  • No cholesterol
  • High in calcium
  • Very high in dietary fiber
  • High in iron
  • High in manganese
  • High in magnesium
  • High in potassium
  • Very high in vitamin A
  • Very high in vitamin C

Preparation time: 15 min
Portions: 4
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 455.56 kcal
Carbohydrates: 73.04 g
Cholesterol: 0 mg
Sugar: 9.61 g
Protein: 28.77 g
Fat: 6.55 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com