Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 1 lb. of navy white pea beans
- 3/4 to 1 lb. of linguica
- 1/4 lb. of bacon( cut up small)
- 16 oz. can of tomatoes
- 2 large onions
- 1/2 teaspoon of baking powder
- salt and pepper to taste.
Directions
Soak beans overnight.
Pre boil them the next day. for around 30 minutes.
Chop onions and linguica into small pieces. Chop tomatoes. After the beans are pre-boiled drain and save the water.
Mix in large bowl the beans, linguica, onions, tomatoes, salt, pepper, and bacon.
Save a couple of strips of bacon for the top later on.
Put all this in a heavy metal pot or bean pot. Pour enough of the reserved bean water to cover the mixture.
Bake in a 350 degree oven, covered, for 1 and 3/4 hours covered and then 1/2 hour uncovered.
Add more bean water if it dries out.