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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine beans in large bowl with water to cover; let soak overnight. | 2. Heat oil in large, heavy stockpot over medium high heat. | 3. Add onions and garlic and saute until mixture begins to soften, about 8 minutes. | 4. Add salt pork and cook until lightly colored, stirring occasionally, 5 minutes. | 5. Stir in ham; cook, stirring occasionally, 5 minutes. | 6. Drain beans; add to stockpot and cover with water. | 7. Stir in turnips and cabbages. | 8. Increase heat to high and bring to a boil. | 9. Reduce heat to simmer, cover partially and cook until beans are almost tender, stirring occasionally, about 1 1/2 hours. | 10. Stir in sausage, sherry, salt and pepper. | 11. Simmer, uncovered, 1 hour; adjust seasonings. | 12. To serve, ladle soup into bowls and top with a dollop of Salsa Colorada, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white bean	1	lb	rinsed sorted dried	1524.0722	282.3616	95.7535	5.3524
olive oil	1/4	cup		477.36	0.0	0.0	54.0
onion	2		diced	88.0	20.548000000000002	2.42	0.22
garlic clove	3		minced	-	-	-	-
salt pork	1/2		cut	106.029	0.0	0.7158	11.4109
ham	1/2		smoked cut	-	-	-	-
turnip	6		peeled cut	307.44	70.6014	9.882	1.0979999999999999
cabbage	1		quartered chopped	-	-	-	-
savoy cabbage	1		sliced	-	-	-	-
chorizo sausage	1		sliced smoked	25.2167	0.0	5.61	0.1417
sherry	1/2	cup		25.2167	0.0	5.61	0.1417
salt	2	teaspoons		106.029	0.0	0.7158	11.4109
pepper			ground	-	-	-	-

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