colombian

Creole Beans with Rice and Hogao

Name: Creole Beans with Rice and Hogao
Yield: 1 serving
Cuisine: colombian
Ingredients: 216 g cooked red beans (drained if canned); 141 g cooked white rice; 116 g tomato, diced; 58 g yellow onion, diced; 15 g vegetable oil; 5 g garlic, minced; 2 g ground cumin; 7 g cilantro, chopped; 1 g salt; 100 g water

This simmered dish pairs cooked red beans with cooked white rice, tomato, diced and yellow onion, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Vegan Vegetarian Gluten free Heart friendly

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

26 g Protein

102 g Carbohydrates

18 g Fat

18 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

216g cooked red beans (drained if canned) 274 kcal
141g cooked white rice 183 kcal
116g tomato, diced 21 kcal
58g yellow onion, diced 23 kcal
15g vegetable oil 133 kcal
5g garlic, minced 7 kcal
0.83 tsp (2g) ground cumin 8 kcal
7g cilantro, chopped 2 kcal
0.62 tsp (1g) salt 0 kcal
100g water 0 kcal

Cooking instructions

cooked red beans (drained if canned)water
Warm the cooked red beans in a small pot with 120 ml water until saucy, about 6 minutes.
tomatoyellow onionvegetable oilground cuminsalt
Make the hogao: heat oil in a pan, cook onion and tomato with cumin and salt for 8-10 minutes until jammy.
cooked red beans (drained if canned)salt
Stir half the hogao into the beans and simmer 3 minutes. Taste and adjust salt.
cooked red beans (drained if canned)cooked white ricecilantro
Serve beans over hot cooked rice and spoon remaining hogao on top. Add cilantro if using.