Photo: Cala
Estimated Nutrition (whole recipe, rough)
897
Calories
73g
Protein
31g
Fat
83g
Carbs
Counts 7 of 10 ingredients — the other 3 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 |
| Navy Bean | 1/2 cup (91g) cooked | 127 |
| Pea | 1/2 cup (72g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Anise | not in our table | 0 |
| Grass | 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
- Neck Bones (Salt the day before) Or meat of your choice such as Beef.
- 2 Sausage links of Chourico
- White navy beans or Green split peas. About ½ to full bag (1 lb)
- Potatoes, diced.
- Anise green or grass like called Fennell.
- 1 Head of cabbage chopped up in small strips.
Directions
1
Soak neck bones in salt the day before, then rinse well.
2
If using beef do not soak it in salt over night.
3
Then cook meats and split peas together for about an hour or when meat is done.
4
When meat is tender put in the Funcho chopped up very small and dices potatoes and cook for about another hour.
Recipe sourced from
fandom