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Cuban Navy Bean Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)13.5619
Energy (kCal)745.5435
Carbohydrates (g)59.8954
Total fats (g)55.9868
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Drain beans, combine with water& bay leaf& simmer 1 to 1 1/2 hours. | 2. Add additional water if necessary. | 3. In a skillet, heat olive oil& cook garlic& onions 6 minutes. | 4. Add tomatoes& cook for 10 minutes. | 5. When beans are tender, add tomato mixture, potato, saffron, salt, pepper, cumin, cabbage& squash& cook for another 30 minutes. | 6. Add more water and stir as necessary. | 7. Serve garnished with parsley. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    navy bean 1 cup soaked 69.68 13.572000000000001 6.396 0.728
    water 2 1/2 quarts - - - -
    bay leaf 1 - - - -
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    garlic 2 cloves chopped 8.94 1.9836 0.3816 0.03
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    tomato 2 cups chopped 53.64 11.5922 2.6224 0.596
    potato 1 diced - - - -
    saffron thread - - - -
    salt pepper - - - -
    cumin 1/2 teaspoon 3.9375 0.4645 0.187 0.2338
    cabbage 1 cup shredded 22.25 5.162000000000001 1.1392 0.08900000000000001
    butternut squash 1 cup diced 63.0 16.366 1.4 0.14
    parsley 2 tablespoons chopped 2.736 0.4811 0.2257 0.06

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



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