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Cuban Black Bean Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)98.8994
Energy (kCal)1569.2872
Carbohydrates (g)288.1254
Total fats (g)6.6925
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak black beans in 9 cups of water with oregano, pinch of cumin, 3 strip of culantro and bay leaf over night. (with pressure cooker 25 minutes). | 2. Finely chop onion, green pepper, and garlic. | 3. In separate sauce pan add olive oil and add chopped onions, green pepper and garlic and saute until it's glazed. | 4. Add black pepper, and tomato sauce to sauce pan stir for about 2 to 3 minutes then toss into hot black beans. Stir in 1/4 teaspoon of vinegar with salt to taste. cook until beans thicken approximately 25 minutes. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    black bean 1 lb dried 1546.7518 282.8605 97.9761 6.441
    cumin 1 pinch 0.4922 0.0581 0.0234 0.0292
    yellow onion 1 - - - -
    green pepper 1/2 16.4 3.8048 0.7052 0.1394
    culantro 3 slices - - - -
    garlic clove 4 -5 - - - -
    oregano 1 1/2 1/2 3.975 1.0338 0.135 0.0642
    black pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    bay leaf 1 - - - -
    tomato sauce 1/4 cup - - - -
    extra virgin olive oil 1/3 cup - - - -
    white vinegar 1/4 teaspoon 0.225 0.0005 0.0 0.0
    salt - - - -

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



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