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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Filipino

• Dietary Style

• Preparation Time

  Cooking Time - 35 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Place the lima beans into a large container and cover with several inches of warm water; let stand 1 hour. Drain. | 2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Add the ham hocks and return to a boil; cook at a boil for 1 minute. Drain and rinse. | 3. Combine the lima beans and ham hocks in a stockpot; add the ginger, tomato, onion, green chile peppers, tamarind powder, and 3 cups water. Season with salt to taste. Bring the mixture to a boil; reduce heat to medium-low and simmer the soup until the pork is tender and the lima beans are soft and bursting from their skins, about 20 minutes. Add the spinach to the soup and cook until the spinach has just wilted. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lima bean	4	ounces		128.1397	22.8724	7.7564	0.9752
ham hock	2 1/2	pounds		-	-	-	-
ginger root	1	piece	sliced	-	-	-	-
tomato	1		diced	32.76	7.0798	1.6016	0.364
onion	1		chopped	64.0	14.944	1.76	0.16
green chile pepper	2			179.91	42.5487	8.9955	0.8996
tamarind soup base	1	tablespoon		-	-	-	-
water	3	cups		0.0	0.0	0.0	0.0
salt	to taste			-	-	-	-
spinach	1	bunch		-	-	-	-

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