Always check the labels of the products you use.
Method
- 1
Boil. Bring the water to a rolling boil and add the frozen pods.
- 2
Cook. Boil 3-5 min until bright green and the beans are hot all the way through.
- 3
Drain. Drain well and shake off the water.
- 4
Season. Toss with the flaky salt and pepper while hot.
- 5
Serve. Pile into a bowl with an empty bowl alongside for the pods; squeeze the beans out with your teeth.
Storage
Best hot; keep cooled leftovers covered in the fridge for up to 2 days. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Source of protein: 9.9 g protein per 100 kcal, about 39% of energy (needs ≥ 12%)
- Low saturated fat: 0.4 g saturated fat per 100 g, 4.7% of energy (limits ≤ 1.5 g and ≤ 10%)
- Low sugars: 1.5 g sugars per 100 g (limit ≤ 5 g)
- High fibre: 4.3 g fibre per 100 kcal (needs ≥ 3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 96 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large saucepan
- colander
- serving bowl
- small bowl for empty pods
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 76 kcal |
| Protein | 7.5 g |
| Carbohydrate | 5.6 g |
| of which sugars | 1.4 g |
| of which free sugars | 0 g |
| Fat | 3.3 g |
| of which saturates | 0.4 g |
| Fibre | 3.3 g |
| Salt | 1.1 g |
Protein per 100 kcal
9.9 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
