Of which 3.3 g sugars and 3.5 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Fiber (beans) · Plant protein (beans) · Complete protein (egg)
Allergens egg, mustard
Catarino bean salad with jammy egg
Beans, egg and a drizzle of vinaigrette — ready in 15 minutes.
Ingredients
- 300 g (10½ oz) cooked catarino beans (or pinto beans, or chickpeas)
- 2 eggs (100 g / 3½ oz)
- ¼ red onion, finely chopped (50 g / 1¾ oz)
- 2 tbsp chopped fresh parsley (8 g)
- 3 tbsp extra-virgin olive oil (30 g / 1 oz)
- 1 tbsp white wine vinegar (15 g / ½ oz)
- 1 tsp Dijon mustard (5 g)
- salt and black pepper, to taste
Method
- Cook the eggs in boiling water for 8 minutes, so the yolks stay creamy. Transfer them immediately to cold water, then peel and cut into quarters.
- In a large bowl, combine the catarino beans, red onion and chopped parsley.
The full method (5 steps), Rico's tip, the variations and storage are in the ebook “Vegetarian”. The English edition is coming soon.
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