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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 95 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Rinse and sort pinto beans, black beans and garbanzo beans. Place in a large bowl and cover with water. Soak overnight. | 2. Drain beans and place in a large pot; cover with water. Bring to a boil and cook for 1 hour, or until beans are tender. It may be necessary to add more water during cooking to prevent drying out or scorching. | 3. Heat oil in a small saucepan over medium-high heat. Saute onion and garlic until onion is transparent. Stir in cumin. To the beans add the onions, garlic and crushed tomatoes. Simmer for 20 minutes. Stir in corn and cinnamon; cook 15 minutes more. Season with salt, pepper and cayenne to taste before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pinto bean	1	cup		-	-	-	-
black bean	1	cup		661.54	120.9784	41.903999999999996	2.7548
garbanzo bean	1	cup		756.0	125.9	40.94	12.08
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1		diced	64.0	14.944	1.76	0.16
garlic	4	cloves	crushed	17.88	3.9672	0.7632	0.06
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
tomato	1	can	crushed	62.068999999999996	13.7631	3.2384	0.5397
corn kernel	2	cups		369.42	72.9534	10.2084	4.0044
cinnamon	1/2	teaspoon	ground	-	-	-	-
salt pepper	to taste			-	-	-	-
cayenne pepper	to taste			0.0	0.0	0.0	0.0

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