10 Ingredients
  • 2 quarts water
  • 2/3 pound Romano beans, trimmed and cut into 1/2-inch pieces
  • 2 teaspoons kosher salt
  • 1 garlic clove
  • 2 1/2 tablespoons chopped fresh flat-leaf parsley
  • 4 teaspoons capers
  • 2 teaspoons extra-virgin olive oil
  • 3/4 teaspoon grated lemon rind
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
Nutrition
46
2% daily value
4 servings
                                       
                                            low-​sugar, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

4% 2

Saturated

2% 0

Trans

- 0

Monounsaturated

- 2

Polyunsaturated

- 0

Carbs

2% 6

Carbs (net)

- 4

Fiber

9% 2

Sugars

- 3

Sugars, added

- 0

Protein

3% 2

Cholesterol

- 0

Sodium

45% 1080

Calcium

5% 49

Magnesium

6% 26

Potassium

4% 178

Iron

6% 1

Zinc

2% 0

Phosphorus

5% 32

Vitamin A

4% 37

Vitamin C

15% 13

Thiamin (B1)

6% 0

Riboflavin (B2)

7% 0

Niacin (B3)

4% 1

Vitamin B6

9% 0

Folate equivalent (total)

7% 29

Folate (food)

- 29

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

4% 1

Vitamin K

43% 52
Comments
 
×