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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 overnight. | 2. Cover beans with cold water and cook until nearly tender (about 1 ½ hours, or 30 minutes in a pressure cooker). | 3. Drain. | 4. (this can be done a day ahead) In large casserole, heat oil and cook onion until soft; stir in garlic, then tomatoes, parsley, beans, red pepper flakes, oregano and 1 cup water. | 5. Simmer, covered, over medium-low heat, or uncovered in 340°F oven for 2-3 hours, until beans are tender and most of liquid is absorbed. | 6. Stir in green pepper and cook, uncovered, 20 minutes longer. | 7. Season to taste. | 8. For crock pot: Prepare beans up to step 2. | 9. Add all remaining ingredients, including beans, to your crock pot. | 10. Cook on low for 10-12 hours. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white bean	2	cups		1444.8	267.675	90.773	5.074
oil	1/4	cup		448.95	0.0	0.1435	50.9835
onion	2		sliced	120.0	28.02	3.3	0.3
garlic clove	4		crushed	-	-	-	-
tomato	1	can		40.2099	8.6898	1.9658	0.4468
parsley	4	tablespoons	chopped	5.472	0.9622	0.4514	0.1201
green pepper	1		chopped	29.8	6.9136	1.2814	0.2533
bay leaf	1			-	-	-	-
red pepper flake	1/2	teaspoon		-	-	-	-
thyme	1/2	teaspoon	dried	0.40399999999999997	0.0978	0.0222	0.0067

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