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Red Pottage

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)57.3472
Energy (kCal)1077.1976
Carbohydrates (g)185.1783
Total fats (g)18.7061
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak the beans overnight in water to cover. Drain well. | 2. Melt butter in a large saucepan, add beans and vegetables. Saute gently for 5 minutes, stirring occasionally. | 3. Add stock (or water) and season with salt and pepper. Bring to a boil, skimming if necessary. Simmer at least 3 hours, or until the beans are mushy. | 4. Remove and discard any portions of the beet slices, and pass the mixture through a sieve, to make a smooth textured soup. | 5. Serve hot, garnished with mint. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    great northern bean 1 cup dried 620.37 114.1371 40.0038 2.0862
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    onion 1 sliced 64.0 14.944 1.76 0.16
    celery rib 1 sliced - - - -
    beet 1 boiled peeled sliced 58.48 13.0016 2.1896 0.2312
    tomato 4 sliced 160.8396 34.7592 7.8633 1.7871
    stock 2 quarts - - - -
    salt pepper - - - -
    mint 1 tablespoon chopped 2.508 0.4794 0.1875 0.0416

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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