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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak the beans in water and 1 tablespoon salt, overnight. Drain water and discard when ready to cook beans. Put the beans and ham hocks in a very large pot and cover with water to 3-4 inches above beans. Cook on medium heat for 5-7 hours until the beans soften and ham hocks are easy to clean. Pull meat off of ham hocks and set aside, discard bones. In a skillet, lightly brown the bacon and linguisa, add the onions and garlic and cook until onions are softened. Add this mixture and the the ham to beans. Add the tomatoes and 1 teaspoon cumin as well as salt band pepper to taste. Simmer until tender, a few hours more. Beans are best the next day. They also freeze well. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bacon	1			116.76	0.3584	3.5336	11.1132
sausage	4		cut	6277.7259	11.7934	258.548	568.4426
ham hock	3			-	-	-	-
white bean	1	lb		1524.0722	282.3616	95.7535	5.3524
onion	3		chopped	84.0	19.614	2.31	0.21
garlic	3	tablespoons	minced	37.995	8.4303	1.6218	0.1275
tomato	6	lbs	canned diced	625.9582	138.7994	32.6587	5.4431
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
salt	1	tablespoon		-	-	-	-

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