Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Red 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
- 1 lb. red beans
- 1 lb. rice, washed several times
- 1 1/2 lbs. salt pork, cubed
- 1 lb. yucca, cut up
- 1 lb. ~name, cut up
- 1 sweet pepper, chopped
- 1 onion, chopped
- 1 stalk celery, chopped
- 3 or 4 cloves garlic, mashed
- 1 small can of tomato paste
- Salt & Pepper
Directions
Wash beans and put in a large pot with plenty of water.
Add 1 tablespoon of salt, and boil until almost tender.
Add the salt pork and as the water cooks away keep adding more until the beans are cooked.
Then add the rice, blending it well with the beans and meat.
About half an hour later add the yucca.
In another half hour, add the ~name. When the ~name is tender, the guacho is ready to serve. While the guacho is cooking, make a "refrito" with the remaining vegetables and tomato paste. Put a big tablespoonful of "refrito" on top of each serving of guacho.
Category:Panamanian Recipes
Category:Panamanian Soups