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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large, heavy, deep pot, heat the oil over medium-high heat. When hot, add the onions, garlic and bacon and cook, stirring, until lightly browned, 4 to 6 minutes. Add the beans, salt pork, Linguica, ham hocks, corned beef, orange, bay leaves, salt, crushed red pepper and water. Bring to a boil, skim any froth that comes to the surface, cover and reduce the heat to a simmer. Cook, stirring occasionally, until the beans are very tender, about 2 hours. | 2. Remove from the heat and discard the bay leaves and orange quarters. Serve with Portuguese rice, Vinaigrette Sauce and Sauteed Collard Greens. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	2		chopped	120.0	28.02	3.3	0.3
garlic clove	5		crushed	806.9352	0.0	179.5204	4.5333
bacon	4	slices	chopped	467.04	1.4336	14.1344	44.4528
black bean	2	lbs	soaked drained dried	3093.5036	565.7211	195.9521	12.882
salt pork	1		cut boiled drained	212.058	0.0	1.4317	22.8218
linguica sausage	2	lb	cut	806.9352	0.0	179.5204	4.5333
ham hock	1		smoked scored	806.9352	0.0	179.5204	4.5333
beef	1	lb	corned cut	530.4012	0.0	104.5842	12.1947
orange	1		washed quartered	1.7625	0.4406	0.0352	0.0045
bay leaf	2			-	-	-	-
salt	1/2	teaspoon		212.058	0.0	1.4317	22.8218
red pepper flake	1/4	teaspoon	crushed	806.9352	0.0	179.5204	4.5333
water	2	quarts		-	-	-	-

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