.jpg&w=3840&q=75)
6 Serves
69 Mins
Soak the samp and dried beans in a large pot with water overnight, then drain and rinse thoroughly.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
182 µg / 400 µgCalcium
55 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
71 mg / 420 mgPhosphorus
148 mg / 1,250 mgPotassium
631 mg / 4,700 mgSodium
4 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
7 g / 28 gSugar
2 g / 50 gSaturated Fat
4 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
21 gAlcohol
0 g
Add fresh water to the pot and simmer the samp and beans until tender, which typically takes about 45 minutes.
In a separate frying pan, heat the vegetable oil and sauté the chopped onion until translucent.
Stir the sautéed onion into the cooked samp and bean mixture, then season with salt and pepper to taste.
20
g42
g13
g
American5
g20
g4
g