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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash and pick over beans, place in a kettle, add water to cover and boil for 2 minutes. Remove from heat, cover, and let stand for 1 hour. Check occasionally to make sure the beans are covered with water. | 2. Drain beans, return to the kettle along with the ham hocks and add enough water to cover the beans. Bring to a boil, lower heat, cover and simmer for 1 hour. | 3. Remove the ham hocks, cool slightly, cut the meat from the bones and dice. | 4. Heat oil in a large skillet, saute the onions and garlic until tender, about 3 minutes. Add meat and carrots, and saute 3 minutes more. Add mixture to the kettle with the cabbage, potato, salt and pepper and 1 quart of water. Bring to a boil, lower heat, cover and simmer for 30 minutes. | 5. Add spinach and cook 2 minutes longer. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
kidney bean	1	lb	dried	131.5419	18.5973	19.0509	2.2680000000000002
ham hock	1	lb	smoked	403.4676	0.0	89.7602	2.2667
vegetable oil	1/4	cup		469.79	0.0	0.0	54.5
onion	1		chopped	60.0	14.01	1.65	0.15
garlic clove	1		minced	-	-	-	-
carrot	3/4	cup	diced	39.36	9.1968	0.8928	0.2304
cabbage	4	cups	shredded	89.0	20.648000000000003	4.5568	0.35600000000000004
potato	1		diced	-	-	-	-
salt	2	teaspoons		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
spinach	1	package	chopped	65.32	10.3092	8.1224	1.1076

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