Directions:
- Heat the olive oil in a 1-quart pot over a medium-high flame.
- Add the garlic and cook 30 seconds, stirring constantly; the garlic should become aromatic and just lightly golden (do not burn it or it will taste acrid).
- Stir in the chili pepper and cook 15 more seconds.
- Add the onion and cook, still stirring, about 2 minutes, or until the onion becomes translucent and soft.
- Stir in the pepper and parsley and cook 1 more minute.
- Fold in the rinsed and drained beans, and then stir in the tomato paste.
- Add enough cool water (or chicken broth if you happen to have it on hand) to cover the beans by 1/4 inch (about 1 and 1/2 cups, depending on the width of your pot).
- Season with the salt and bring to a gentle boil, uncovered.
- Cover and lower the heat to medium-low; cook for 5 minutes.
- Uncover, stir in the arugula, and cover again.
- Cook for another 15 minutes.
- Adjust the seasoning if needed and serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 152.29 Kcal (638 kJ) | ||
| Calories from fat | 133.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.83g | 23% | |
|---|---|---|---|
| Sodium | 593.2mg | 25% | |
| Potassium | 98.24mg | 2% | |
| Total Carbs | 4.64g | 2% | |
| Sugars | 1.62g | 6% | |
| Dietary Fiber | 1.14g | 5% | |
| Protein | 0.88g | 2% | |
| Vitamin C | 4.7mg | 8% | |
| Iron | 0.3mg | 2% | |
| Calcium | 15.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 261.62 Kcal (1095 kJ) | ||
| Calories from fat | 229.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.47g | 23% | |
|---|---|---|---|
| Sodium | 1019.07mg | 25% | |
| Potassium | 168.76mg | 2% | |
| Total Carbs | 7.97g | 2% | |
| Sugars | 2.79g | 6% | |
| Dietary Fiber | 1.95g | 5% | |
| Protein | 1.52g | 2% | |
| Vitamin C | 8.2mg | 8% | |
| Iron | 0.5mg | 2% | |
| Calcium | 27mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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