Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Pinto Bean | 1/2 cup (86g) canned | 122 |
| 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 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Meat | 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
- =
- 2 cups dry pinto beans or black beans
- 1 1/2 quarts chicken broth or ham broth
- 1 quart water
- 1 1/2 pounds smoked ham hocks or leftover ham bone with bits of meat
- 1 cup chopped onion
- 2 cups sliced carrots
- 4 cloves garlic, crushed
- Hot peppers to taste (optional)
- Salt to taste (optional)
- 1/4 cup dry sherry
- 4 cups hot cooked rice
- =
Directions
Wash beans; drain. Place in large saucepan and add cold water to cover; let soak overnight. Or bring to boil, boil for 1 minute, remove from heat, and let stand 1 hour. Drain. Add broth, water, ham hocks, onion, carrots, garlic, hot peppers and salt. Heat to boiling, reduce heat, cover, and simmer about 3 hours, or until beans are very tender. Stir occasionally while cooking; adjust seasonings, if necessary. If more liquid is needed, add boiling broth or water.
When beans are tender, remove ham hocks. Place about half of soup in blender and puree; return to saucepan. Stir in sherry. Ladle soup into bowls and top with mounds of rice.