west-african

Cape Verdean Cachupa Rica with Sausage and Hominy

Name: Cape Verdean Cachupa Rica with Sausage and Hominy
Yield: 1 serving
Cuisine: west-african
Ingredients: 66 g smoked sausage, sliced; 161 g hominy (cooked, drained); 88 g kidney beans, cooked and drained; 110 g cabbage, chopped; 51 g onion, chopped; 15 g tomato paste; 7 g olive oil; 1 g paprika; 0.73 g black pepper; 183 g water

This simmered dish pairs smoked sausage, sliced with hominy, kidney beans, cooked and drained and cabbage, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

30 g Protein

74 g Carbohydrates

28 g Fat

14 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

66g smoked sausage, sliced 218 kcal
161g hominy (cooked, drained) 192 kcal
88g kidney beans, cooked and drained 112 kcal
110g cabbage, chopped 28 kcal
51g onion, chopped 20 kcal
15g tomato paste 12 kcal
7g olive oil 62 kcal
1g paprika 3 kcal
1g black pepper 2 kcal
183g water 0 kcal

Cooking instructions

smoked sausageolive oil
In a pot, heat the olive oil over medium heat. Brown the sausage slices for 2-3 minutes.
onion
Add chopped onion and cook 3 minutes until softened.
tomato pastepaprika
Stir in tomato paste and paprika and cook 1 minute.
hominy (cookedkidney beanswater
Add the hominy, cooked beans, and water. Bring to a simmer and cook 10 minutes, stirring occasionally.
cabbageblack pepper
Add the cabbage and simmer 6-8 minutes until tender. Season with black pepper and salt as needed.
Serve hot; the stew should be thick and hearty.