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Traditional Costa Rican Bean Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)124.3032
Energy (kCal)3081.65
Carbohydrates (g)267.3688
Total fats (g)171.0099
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Rinse beans well. | 2. Soak beans in water in a saucepan for 2 hours. | 3. Bring to a boil. | 4. Cover and simmer until beans are soft about 1 ½ hours. Remove from heat. | 5. Puree beans with their liquid, onions, bell peepers, oregano, cilantro, celery, garlic, and cilantro in a blender. | 6. Transfer to a saucepan and heat the soup at medium low temperature. | 7. Poach eggs in soup. | 8. Serve hot w/ fried flour or corn tortillas. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    black bean 2 cups dried 1323.08 241.9568 83.80799999999999 5.5096
    egg 6 429.0 2.16 37.68 28.53
    lard vegetable oil 2/3 cup 1230.0 0.0 0.0 136.6667
    water 8 cups 0.0 0.0 0.0 0.0
    yellow onion 1 1/2 cups diced 96.0 22.416 2.64 0.24
    red bell pepper 1 cup chopped - - - -
    oregano 1 teaspoon 2.65 0.6892 0.09 0.0428
    cilantro 1/4 cup chopped 0.92 0.1468 0.0852 0.0208
    celery rib 1 chopped - - - -
    garlic clove 3 crushed - - - -
    cilantro leaf 2 tablespoons diced 0.92 0.1468 0.0852 0.0208
    salt pepper - - - -

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



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