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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash beans in a colander. Put in a bowl. Cover with cold water and let soak overnight, refrigerated. | 2. Drain and wash again. | 3. In a large casserole, combine drained beans with the 3 quarts of water. Cover and simmer for 90 minutes. | 4. In a heavy kettle, saute bacon a few minutes, then add celery and onion and cook until tender. Do not brown. | 5. Add beef bones, ham shank, remaining herbs and vegetables and pepper. Add beans and their cooking liquid. Cover and simmer for 3-4 hours, until beans are very tender. Add more water if necessary. | 6. Remove bones and ham. Puree soup in a food mill. Return to pot, add Madeira and chopped eggs. Mix well and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
black bean	3	cups		1984.62	362.9352	125.712	8.2644
water	3	quarts		-	-	-	-
bacon	5	slices	cut	583.8	1.7919999999999998	17.668	55.566
celery	2	stalks	chopped	20.48	3.8016	0.8832	0.2176
onion	2		chopped	128.0	29.888	3.52	0.32
beef	3	lb	bone	1591.2036	0.0	313.7527	36.5841
ham	1		smoked	-	-	-	-
carrot	2		chopped	104.96	24.5248	2.3808	0.6144
italian parsley	3	sprigs		-	-	-	-
bay leaf	2			-	-	-	-
garlic clove	2		cut	-	-	-	-
parsnip	2		chopped	199.5	47.8534	3.1919999999999997	0.7979999999999999
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
madeira wine	1 1/2	1/2		-	-	-	-
hard egg	2		chopped boiled	-	-	-	-

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