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Black-Eyed Peas With Coconut Milk

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.7593
Energy (kCal)1371.4772
Carbohydrates (g)31.9966
Total fats (g)141.8078
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook beans according to pkg directions. | 2. Heat oil over med-high heat for one minute. Add garlic and ginger. Cook, stirring, until garlic colors--about 1 minute. Add beans, cayenne and coconut milk. Bring to a boil, then lower heat for simmering. | 3. Cook until most of the coconut milk is absorbed and beans are very soft, about 20 minutes. Stir in lime juice. Taste; use salt and pepper for seasoning if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    bean pea 2 cups black-eyed chickpeas - - - -
    corn oil 2 tablespoons 244.8 0.0 0.0 27.2
    garlic 1 tablespoon minced 12.665 2.8101 0.5406 0.0425
    ginger 1 tablespoon peeled minced 4.8 1.0662 0.1092 0.045
    cayenne 1/4 teaspoon 1.431 0.2548 0.054000000000000006 0.0777
    coconut milk 2 cups 1104.0 26.592 10.992 114.432
    lime juice 1 tablespoon 3.7812 1.2735 0.0635 0.0106

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



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