Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
1156
Calories
77g
Protein
36g
Fat
121g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Plum | 1 medium (66g) | 30 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Bean | 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
- 4 lb. boneless pork shoulder, cut into 8 pieces and trimmed of excess fat
- Kosher salt and freshly ground pepper, to taste
- 2 Tbs. canola oil
- 1 cup panko
- 4 oz. thick-cut bacon, cut crosswise into 1/2-inch strips
- 4 cups coarsely chopped yellow onions (about 3 medium onions)
- 2 cups dry white wine, such as Sauvignon Blanc
- 1/4 cup tomato paste
- 1 can (35 oz.) peeled Italian plum tomatoes, drained and
- coarsely chopped
- 2 cups chicken broth
- 12 cups cooked Great Northern beans or other small white
- beans, drained
- 6 fully cooked or smoked chorizo or garlic sausage links,
- about 1 1/2 lb. total, each halved on the diagonal
- 1 garlic head, halved crosswise
- 1/4 cup chopped fresh flat-leaf parsley, plus more for garnish
- 1 lb. baguette, cut into 1/2-inch-thick slices
- Extra-virgin olive oil for brushing
- Coarse sea salt, such as
- , for garnish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes