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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 180 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. Soak beans in a large pot of water overnight. | 2. Drain beans, and refill the pot with chicken stock and enough water to cover the beans with 2 inches of liquid. Season with salt and pepper. Cover, and bring to a boil. Reduce heat to medium-low, cover, and cook for 1 1/2 hours. Stir the beans occasionally through out the entire cooking process to make sure they do not burn or stick to the bottom of the pot. | 3. Stir beer, tomatoes, onion, jalapeno peppers, garlic, bay leaves, oregano, and cilantro into the beans. Continue to cook uncovered for 1 hour, or until beans are tender. | 4. With a potato masher, crush the beans slightly to thicken the bean liquid. Adjust the seasonings with salt and pepper to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pinto bean	1	pound	washed	-	-	-	-
chicken stock	2	quarts		-	-	-	-
salt	1	tablespoon		-	-	-	-
black pepper	1/2	tablespoon	ground	8.6595	2.2063	0.3585	0.1125
	1	can bottle		-	-	-	-
tomato	2	cans	chopped stewed	124.1379	27.5262	6.4768	1.0795
white onion	1		diced	64.0	14.944	1.76	0.16
jalapeno pepper	1/4	cup	pickled	6.525	1.4625	0.2048	0.0832
garlic	6	cloves	chopped	26.82	5.9508	1.1448	0.09
bay leaf	3			-	-	-	-
oregano	1 1/2	tablespoons		11.925	3.1014	0.405	0.1926
cilantro	1 1/2	cups	chopped	5.52	0.8808	0.5112	0.1248

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.