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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a food processor fitted with a metal blade, combine the beans and 1/4 cup ale; puree, scraping the side of the bowl as needed, 4 minutes, until very smooth. | 2. In a medium saucepan, combine bean puree and the remaining ale. | 3. Bring to a boil over medium heat, then reduce heat to simmer. | 4. Add the cheese in handfuls, stirring constantly, until the cheese melts. | 5. Stir in the dry mustard, Worcestershire sauce and hot sauce. | 6. Transfer to a warm fondue pot and serve with bread cubes and vegetables of choice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white bean	1	can	rinsed drained	1083.0585	200.6559	68.0457	3.8036
dark beer	1	bottle		-	-	-	-
extra sharp cheddar cheese	1	cup	grated	-	-	-	-
sharp cheddar cheese	1	cup	grated reduced fat	-	-	-	-
mustard	1	teaspoon		0.315	0.0545	0.0334	0.0049
worcestershire sauce	1	teaspoon		4.42	1.1027	0.0	0.0
sauce	1/2	teaspoon		4.925	0.13699999999999998	0.2582	0.373

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