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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak beans in enough water to cover 2", overnight. | 2. Drain beans and rinse well. | 3. Transfer to a pot large enough to hold all th ingredients as listed, add 1 quart cold water. Bring to a boil and skim foam. | 4. Add 2 cups cold water, return to a boil. | 5. Add 2 more cups water, returning to a boil once more. | 6. Add all ingredients along with 3 quarts water. | 7. Bring to a boil, reduce heat to medium-high, continue to boil, partially covered, for 20 minutes. | 8. Reduce heat to medium-low and simmer, still partially covered, stirring to break up potatoes as they soften for about 4 hours. | 9. Meats should be very tender and the potatoes will have thickened the soup. | 10. Remove all meats, discarding all but the chorizo. (The meats can be utilized in other dishes.). | 11. Cut chorizo up into 1" rounds. | 12. Remove all bones from stock and stir in chorizo. | 13. Rewarm if necessary. Salt to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cannellini bean	2	cups		403.4676	0.0	89.7602	2.2667
russet potato	5	pounds	peeled chunked	1791.692	409.8212	48.5344	1.8144
chorizo sausage	3	pound		6191.654	25.3109	327.9535	520.7793
broccoli rabe	1	bunch	cut	403.4676	0.0	89.7602	2.2667
roasting chicken	1	pound	bone-in	965.6022	0.408	77.4748	70.0855
pork belly	1			2349.6479999999997	0.0	42.3662	240.4534
veal shoulder	1	boneless		-	-	-	-
ham	1		smoked	-	-	-	-
pig foot	1			403.4676	0.0	89.7602	2.2667

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