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Porotos Con Pimenton Al Horno (Chilean Baked beans with peppers)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)115.4953
Energy (kCal)1852.001
Carbohydrates (g)307.527
Total fats (g)23.4034
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Simmer squash and bell peppers in water for 30 minutes. | 2. Add beans. | 3. In a separate pan, saute onion in butter for 7 minutes. | 4. Add garlic, paprika, salt, pepper and oregano. | 5. Stir onion mixture into beans. | 6. Add cheese, bread crumbs and milk. | 7. Cook for 5 minutes. | 8. Place into an ovenproof dish. | 9. Bake for 15 minutes at 375 degrees F. | 10. Serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    white bean 2 cups cooked 1444.8 267.675 90.773 5.074
    winter squash 1 chopped - - - -
    red bell pepper 2 chopped - - - -
    salt pepper - - - -
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    garlic 2 cloves chopped 8.94 1.9836 0.3816 0.03
    paprika 1 teaspoon 6.486000000000001 1.2418 0.3252 0.2965
    oregano 1/2 teaspoon 1.325 0.3446 0.045 0.0214
    parmesan cheese 1/2 cup grated 148.0 16.0 16.0 2.0
    breadcrumb 1/4 cup - - - -
    milk 3 tablespoons 27.45 2.151 1.4175 1.4715

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



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