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Brazilian Black Bean and Pork Stew

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)182.0435
Energy (kCal)2582.8249
Carbohydrates (g)367.6986
Total fats (g)50.1418
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook bacon in a large skillet over med-high heat until crisp, about 5 minutes. | 2. Stir in onion, tomato paste, garlic, chili powder, cumin, and coriander; cook until onions are softened and lightly browned, 8-10 minutes. | 3. Stir in water, scraping up any browned bits; transfer to slow cooker. | 4. Stir broth, beans, kielbasa, and bay leaves into slow cooker. | 5. Season pork with salt and pepper and nestle into slow cooker. | 6. Cover and cook until pork is tender, 9-11 hours on LOW or 5-7 hours on HIGH. | 7. Let stew settle for 5 minutes, then remove fat from surface using large spoon. | 8. Discard bay leaves (adjust stew consistency with additional broth if needed). | 9. Season to taste with salt and pepper; serve with Brazilian Hot sauce. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    bacon 6 ounces minced 384.4191 3.2148 27.1135 28.7974
    onion 3 minced 192.0 44.832 5.28 0.48
    tomato paste 1/4 cup 54.12 12.4806 2.8512 0.3102
    garlic clove 6 minced 26.82 5.9508 1.1448 0.09
    chili powder 2 tablespoons 45.12 7.952000000000001 2.1536 2.2848
    cumin 2 teaspoons ground 15.75 1.8581 0.748 0.9353
    coriander 1 teaspoon ground 5.364 0.9898 0.2227 0.3199
    water 1 cup 0.0 0.0 0.0 0.0
    chicken broth 4 cups low sodium 312.48 7.56 44.5536 10.4832
    black bean 1 lb rinsed dried 1546.7518 282.8605 97.9761 6.441
    kielbasa 1 halved sliced - - - -
    bay leaf 2 - - - -
    pork butt 1 boneless trimmed cut - - - -
    salt - - - -
    pepper - - - -

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



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