Photo: Charles Deluvio
Estimated Nutrition (whole recipe, rough)
365
Calories
13g
Protein
16g
Fat
48g
Carbs
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Navy Bean | 1/2 cup (91g) cooked | 127 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn Oil | 1/2 cup kernels (82g) | 77 |
| Tomato | 1 medium (123g) | 22 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Salt | 1 tsp (6g) | 0 |
| Cassava | not in our table | 0 |
| Water | not in our table | 0 |
| Annatto | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 1/2 pounds yuca (cassava), peeled and cubed salted water
- 2 tablespoons annatto oil combined with 1 tablespoon corn oil
- 1/4 cup basic recaito (Sofrito)
- 1 (16-ounce) can whole tomatoes, drained, seeded, and chopped
- 1-1/4 cups tomato puree
- 1 cup tomato sauce
- 2 1/2 cups white navy beans, cooked
- 1 1/2 teaspoons chili powder
- 2 teaspoons salt
- pinch ground nutmeg
- =
Directions
1
Boil the yuca in the salted water for 25 minutes. Drain and set aside.
2
Heat the oil in a large skillet and add the recaito, tomatoes, tomato puree, and tomato sauce.
3
Cook the mixture for 5 minutes over medium-low heat.
4
Add the beans, yuca, and seasonings. Cook for 10 more minutes.
Recipe sourced from
fandom