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|Water||6 Cup (96 tbs)|
|Dried navy beans||1⁄2 Pound, rinsed (1 1/4 Cups)|
|Salt pork||1⁄4 Pound|
|Olive oil||3 Tablespoon|
|Onion||1 Small, chopped|
|Garlic||1 Clove (5 gm), chopped|
|Celery stalks||2 , cut in 1/2 inch slices|
|Carrots||2 Small, pared and cut in 1/2 inch slices|
|Potato||1 Medium, pared and diced|
|Chopped parsley||1 Tablespoon|
|Hot water||1 Quart|
|Pre cooked rice||1⁄4 Cup (4 tbs)|
|Frozen green peas||1⁄2 Cup (8 tbs)|
|Tomato paste||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||4 Tablespoon|
Serving size: Complete recipe
Calories 2712 Calories from Fat 1414
% Daily Value*
Total Fat 158 g243.8%
Saturated Fat 50.7 g253.3%
Trans Fat 0 g
Cholesterol 150.3 mg
Sodium 3810.6 mg158.8%
Total Carbohydrates 240 g80.2%
Dietary Fiber 75.2 g300.9%
Sugars 37.3 g
Protein 96 g191.2%
Vitamin A 402.7% Vitamin C 266.9%
Calcium 126.9% Iron 115.6%
*Based on a 2000 Calorie diet
2. Add salt pork to beans and return to heat. Bring to boiling, reduce heat, and simmer 1 hour, stirring once or twice.
3. While beans are simmering with salt pork, heat the olive oil in a skillet, and brown the onion and garlic lightly. Set aside.
4. Wash the cabbage, discarding coarse outer leaves, and shred finely.
5. After the beans have simmered an hour, add the onion, garlic, celery, carrots, potato, cabbage, parsley, salt, and pepper. Slowly pour in 1 quart hot water and simmer about 1 hour, or until the beans are tender.
6. Meanwhile, cook the rice according to package directions. About 10 minutes before the beans should be done, stir in the rice and peas. When the peas are tender, stir in the tomato paste. Simmer about 5 minutes.