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• 150 g dry carioca beans • 2 bay leaves • 6 cups of water • 8 green cabbage leaves • 2 tablespoons olive oil • 200 g calabresa sausage or smoked sausage
• 100 g diced ham • 1 large onion, minced • 3 cloves of garlic • 2 eggs • 50 g grilled manioc flour • Salt and pepper • Parsley, chopped
Instructions:
• The day before, soak the beans in cold water. • Cook them in a large pot of water with a bay leaf for 60 minutes, check the cooking, drain and salt before reserving. • Prepare the green cabbage leaves by removing the sides and cutting them into thin strips. • Beat the eggs in a bowl. • Heat a non-stick frying pan and cook the eggs over low heat. • Heat 1 tablespoon of olive oil in a large skillet over medium heat and add 2 cloves of garlic. Brown them for about 2 minutes. Add the green cabbage leaves and continue cooking for about 5 minutes. Season with salt and pepper and set aside. • In this sauté pan, sauté the sausage for about 5 minutes. Remove from pan and set aside. Discard the grease. • In the same pan, add the bacon and grill for about 3 minutes. • Stir in diced ham, onions and remaining garlic, and cook until translucent (about 3 minutes). • Add the drained beans, sausage and cook for one minute. • Then add the eggs and green cabbage, then mix gently. • Season and gradually add manioc flour. • Remove the pan from the heat and sprinkle with parsley. • Serve immediately!
Energy
Total carbs
Sugar
Total fat
Saturated fat
Omega 3
Fibers
Sodium
403.5 Kcal
22.7 g
5.9 g
23.1 g
7.6 g
0.3 g
5.4 g
718 g
The nutritionist's advice:
Why not use this recipe in a vegetarian version?
The presence of dried beans ensures a supply of vegetable protein and limits the fat content of the recipe.
Preparation time:
Cooking time:
For 4 people
Latin america
