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 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Bean | not in our table | 0 |
| Saffron | 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
- 3/4 lb dried white beans
- 8 1/2 cups chicken stock
- 1 bay leaf
- Pinch saffron threads
- 2 Tbsp extra-virgin olive oil
- 3/4 lb Spanish Chorizo sausage cut into 1/2 inch pieces
- 1 large onion, finely chopped
- 4 garlic cloves, finely minced
- 1 red bell pepper, finely diced
- 1 Tbsp sweet paprika
- 3/4 lb kale, stemmed and chopped coarsely
- fresh ground black pepper
- Sherry vinegar to taste
Directions
Place the beans in a large pot Pour in 8 cups chicken stock and bring to a boil
Reduce heat, add bay leaf and pinch of salt. Cook partially covered, stirring often and adjusting heat to keep it at a slow steady simmer until the beans are tender. Approximately 2 hours.
Remove and discard the bay leaf. Soak the saffron in the remaining 1/2 cup chicken stock.
Heat the oil in a large skillet over medium-high heat. Add the chorizo and cook, stirring often, until lightly browned. About 5 minutes. Use a slotted spoon and transfer to a plate.
Add the onion and cook until softened; add garlic and cook 1 minute.
Stir in red pepper and paprika, cook 2 minutes
Transfer the contents to the pot with beans. Stir in saffron with the cooking liquid, the chorizo and kale.
Bring back to simmer and cook just until the kale is wilted.
Season with salt and pepper, stir in the vinegar
Category:Stew Recipes
Category:kale