Feijoada (Brazilian Bean Soup) Ii

1. Soak black beans overnight; drain.

2. Preheat oven to 350 degrees Fahrenheit.

3. Combine black beans, water, ham, pork loin, Italian sausage, cherry tomatoes, onion, red pepper flakes, garlic, and orange zest in a Dutch oven.

4. Bring to boil, uncovered, on stove top.

5. Cover and transfer to oven.

6. Bake 90 minutes.

7. Remove cover and bake another 30 minutes.

8. Cool overnight in refrigerator.

9. Remove fat and reheat.

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Nutrient	Quantity
Total fats	53.262 g
Protein	263.2811 g
Carbohydrates	303.8178 g
Energy	2724.7368 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.6024 g
Water	2204.5836 g
Aspartic acid	20.978 g
Calcium, Ca	1289.663 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.2326 g
Lutein + zeaxanthin	9.28 g
Fiber, total dietary	73.4314 g
Carotene, beta	2.5 g
Niacin	45.968 mg
Hydroxyproline	0.3329 g
Vitamin A, RAE	115.7327 g
Fatty acids, total trans-polyenoic	0.1049 g
Arginine	12.4691 g
Riboflavin	2.958 mg
Fatty acids, total polyunsaturated 15:0	0.0228 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.2462 g
Fatty acids, total saturated 20:1	0.2827 g
Glutamic acid	30.0227 g
Sodium, Na	724.9886 mg
Fatty acids, total saturated 16:1 undifferentiated	1.0952 g
Total lipid (fat)	53.262 g
Manganese, Mn	5.3565 mg
Fructose	2.064 g
Proline	8.0362 g
Fatty acids, total saturated 16:0	11.7132 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	6.0192 g
Sucrose	1.584 g
Choline, total	862.6189 mg
Fatty acids, total polyunsaturated 18:1 t	0.2782 g
Sugars, total	16.5802 g
Serine	9.3693 g
Fatty acids, total saturated 10:0	0.0506 g
Fatty acids, total saturated 18:0	5.3917 g
Fatty acids, total saturated 20:4 undifferentiated	0.4914 g
Vitamin B-6	4.2404 mg
Selenium, Se	226.8419 g
Ash	27.2527 g
Vitamin D	173.2804 IU
Fatty acids, total saturated 18:1 undifferentiated	19.0098 g
Pantothenic acid	8.2819 mg
Phenylalanine	9.3199 g
Copper, Cu	5.2956 mg
Betaine	12.928 mg
Thiamin	6.862 mg
Retinol	115.6802 g
Methionine	4.0949 g
Iron, Fe	32.0048 mg
Carbohydrate, by difference	303.8178 g
Phosphorus, P	3035.0426 mg
Folate, total	2095.9676 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0782 g
Alanine	9.6071 g
Cholesterol	470.9611 mg
Valine	10.0224 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0274 g
Fatty acids, total saturated 18:2 undifferentiated	7.7724 g
Glycine	8.1953 g
Glucose (dextrose)	3.152 g
Fatty acids, total saturated 14:0	0.5968 g
Zinc, Zn	32.8863 mg
Isoleucine	8.8895 g
Fatty acids, total saturated 12:0	0.041 g
Fatty acids, total polyunsaturated	10.4029 g
Leucine	15.7449 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.073 g
Tocotrienol, alpha	0.064 mg
Fatty acids, total trans-polyenoic 18:3i	0.0274 g
Vitamin A, IU	473.1417 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0864 g
Folate, DFE	2095.9676 g
Tryptophan	2.3264 g
Vitamin C, total ascorbic acid	17.796 mg
Phytosterols	24.085 mg
Fatty acids, total polyunsaturated 18:1 c	17.9072 g
Fatty acids, total saturated 20:0	0.0684 g
Tyrosine	6.5614 g
Vitamin B-12	5.8624 g
Vitamin K (phylloquinone)	26.6872 g
Fatty acids, total saturated	18.0305 g
Histidine	6.6357 g
Fatty acids, total monounsaturated	20.3877 g
Threonine	8.3666 g
Folate, food	2095.9676 g
Fatty acids, total polyunsaturated 17:0	0.1414 g
Vitamin D (D2 + D3)	4.104 g
Vitamin D3 (cholecalciferol)	4.104 g
Vitamin E (alpha-tocopherol)	3.6115 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1122 g
Fatty acids, total trans	0.3785 g
Fatty acids, total trans-monoenoic	0.2782 g
Magnesium, Mg	970.1593 mg
Lysine	15.2926 g
Potassium, K	9037.1774 mg
Cystine	2.1556 g
Fluoride, F	1.76 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Orange zest	0 teaspoon	0.2425	0.0625	0.0005
Onion	1	64	14.944	0.16
Ham	1	0	0	0
Water	6 cups	0	0	0
Garlic Clove	6	26.82	5.9508	0.09
cherry tomato	1 pint	302.6007	0	1.7
pork loin	1 lb	784.3218	0	44.8705
red pepper flake	1 teaspoon	302.6007	0	1.7
black bean	1 lb	1546.7518	282.8605	6.441
hot italian sausage	0.75 lb	302.6007	0	1.7