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Ibiharage (Burundi)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)25.9876
Energy (kCal)412.9269
Carbohydrates (g)87.7956
Total fats (g)2.9965
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put the beans in a large saucepan and cover with a volume of water that is equal to about two or three times the amount of beans. Place over high heat and bring to a boil. Boil for two or three minutes, then remove from heat. | 2. Cover the pot and let the beans soak for one hour. Then put back on the stove and simmer until tender. | 3. Alternately, you can use a pressure cooker to soften the beans. | 4. In a separate pan, heat the oil and fry the onions until they are transparent. Add the garlic and stir until fragrant. | 5. Add the beans to the pot and cook for five minutes. Stir in the salt and the berberi spice mix. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    navy bean 12 ounces 227.9299 44.3953 20.9219 2.3814
    water boiling - - - -
    cooking oil 1/2 cup - - - -
    onion 3 sliced 180.0 42.03 4.95 0.45
    garlic clove 1 crushed - - - -
    spice 1 teaspoon mixed 4.997 1.3703 0.1157 0.1651
    salt 2 teaspoons - - - -

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



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