4 Serves
86 Mins
Prepare the red beans by soaking them and simmering in a large pot until tender, seasoning with salt and pepper.
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CreoleVitamin E
4 mg / 15 mgVitamin K
21 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
654 µg / 400 µgCalcium
218 mg / 1,300 mgIron
13 mg / 18 mgMagnesium
276 mg / 420 mgPhosphorus
977 mg / 1,250 mgPotassium
2679 mg / 4,700 mgSodium
1400 mg / 2,300 mgZinc
8 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
40 µg / 55 µgFiber
12 g / 28 gSugar
5 g / 50 gSaturated Fat
14 g / 20 gCholesterol
233 mg / 300 mgCaffeine
0 mgNet Carbs
68 gAlcohol
0 g
Cook the white rice in a rice cooker or pot until fluffy.
In a frying pan, fry the chicharrón and chorizo in a small amount of cooking oil until crispy and fully cooked.
Fry the eggs in the same pan and warm the arepas.
Assemble the platter by arranging the beans, rice, meats, egg, and sliced avocado, serving immediately while hot.
33
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