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Raciónes: 12
Ingredientes
- 8 ounce Dry kidney beans
- 8 ounce Dry lima beans
- 8 ounce Samp (cracked dry corn)
- 3 lb Pork neck bones
- 3 lrg Onions, minced
- 2 Tbsp. Oil
- 2 pkt Furtado's chourico (spicy Portuguese sausage) Salt, pepper to taste
- 1/4 c. Vinegar or possibly to taste
- 3 pkt Minced frzn kale
Direcciones
- Cover dry beans and corn generously with cold water and let soak at room temperature overnight.
- Drain, then cover with water in large kettle. Bring to boil. Add in pork bones. Meanwhile, saute/fry onions and sliced chourico in the oil; add in to kettle. Simmer uncovered till beans are tender, about 2 hrs, adding water if needed. Add in kale and heat through. The liquid should cook down till it's soupy, almost like chili or possibly a stew. Season to taste with salt, pepper and vinegar.
- Makes a big kettle full.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 78g | |
| Recipe makes 12 servings | |
| Calories 114 | |
| Calories from Fat 22 | 19% |
| Total Fat 2.54g | 3% |
| Saturated Fat 0.24g | 1% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 61mg | 3% |
| Potassium 424mg | 12% |
| Total Carbs 17.92g | 5% |
| Dietary Fiber 5.2g | 17% |
| Sugars 3.41g | 2% |
| Protein 5.41g | 9% |
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18 de Enero de 2017
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