Photo: Kevin McCutcheon
Estimated Nutrition (whole recipe, rough)
881
Calories
70g
Protein
35g
Fat
71g
Carbs
Counts 7 of 9 ingredients — the other 2 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 |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Potato | 1 medium (173g) baked | 161 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Spinach | 1 cup raw (30g) | 7 |
| Bean | not in our table | 0 |
| Water | 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
- 1 1/2 cups dried garbanzo beans* (chickpeas; about 9 1/2 ounces)
- 1 1 1/2-pound rack baby back pork ribs, cut into 3-rib sections
- 1 to 1 1/4 pounds ham, cut into 3 x 2 x 3/4-inch pieces
- 1 1-pound smoked ham shank
- 1 pound fully cooked smoked Spanish chorizo,** cut into 1/2-inch-thick rounds
- 1 pound skirt steak, cut crosswise into 8 pieces
- 8 ounces 1/3-inch-thick slices pancetta (Italian bacon), coarsely chopped
- 16 cups water
- 5 large leeks (white and pale green parts only), halved lengthwise, cut crosswise into 1-inch pieces
- 3 pounds 3-inch-diameter white skinned potatoes, peeled, halved
- 1 pound kale (2 large bunches), center ribs removed, cut crosswise into 3/4-inch-wide strips (about 16 cups)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes