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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Drain the beans. Put them in a large pot, add water to cover by 2 inches, and bring to a boil. Skim off any foam, lower the heat to a simmer, and add the olive oil, saffron, pimentón, garlic, ham hock, and bacon. Simmer for 1 hour, adding more water as necessary to keep the beans covered. | 2. Add the chorizo, morcilla, and onion and simmer for another 2 hours, or until the beans are very soft; add water as necessary to keep the beans and meats covered. Remove from the heat, remove the meats, and let cool slightly. Remove the meat from the ham hock and shred it into bite-sized pieces. Cut the bacon into 1-inch chunks and cut the sausages into thick slices. Discard the garlic and onion, ladle the beans into bowls, and nestle the various meats in the beans. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fava bean	1	lb	soaked dried	1546.7518	264.3993	118.4785	6.94
extra virgin olive oil	2	tablespoons		12.6083	0.0	2.805	0.0708
saffron thread	1	pinch		12.6083	0.0	2.805	0.0708
paprika	1/2	tablespoon	smoked	9.588	1.8357	0.4808	0.4383
garlic clove	8			12.6083	0.0	2.805	0.0708
ham hock	1/2		smoked	12.6083	0.0	2.805	0.0708
slab bacon	1/2			12.6083	0.0	2.805	0.0708
spanish chorizo	1/2	lb		12.6083	0.0	2.805	0.0708
blood sausage	1/2	lb		859.5586	2.9257	33.1123	78.2448
onion	1	halved		-	-	-	-

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