Photo: Cala
Estimated Nutrition (whole recipe, rough)
1086
Calories
98g
Protein
34g
Fat
85g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- =
- 1 cup black beans
- 1/2 pound smoked ham hock
- 1 large onion, sliced
- 1 carrot, sliced
- 4 sprigs parsley
- 2 cloves garlic
- 1 teaspoon ground thyme
- 4 cups beef broth
- 4 cups chicken broth
- Salt and ground black pepper to taste
- 3 cups cooked rice
- 1/2 cup dry sherry
- 1 small red onion, chopped, rinsed
- =
Directions
1
Cover beans with water. Soak overnight.
2
Drain beans and place in large stockpot. Add ham hock, onion, carrot, parsley, garlic, thyme, beef broth and chicken broth; bring to boil. Reduce heat; simmer, covered, 6 to 8 hours. Strain soup and discard ham hock.
3
Puree remaining bean mixture in food processor or blender. Add to liquid and continue cooking, uncovered, for 2 hours. Season with salt and pepper, if desired. Pour soup into bowls. Garnish with rice, sherry and red onion.
Recipe sourced from
fandom