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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  All Recipes

| 1. Place beans in a large saucepan, and cover with water. Soak overnight in the refrigerator. Drain, and return to pan. Add 9 cups water; cook for 1 1/2 hours, or until tender. | 2. Meanwhile, mix textured vegetable protein and boiling water together in a large bowl. Set aside. | 3. In a large saute pan, heat oil over medium heat. Add onions; cook and stir until soft and translucent. | 4. In a large stock pot, combine beans, textured vegetable protein, onions, spices, salt, honey, molasses, chili sauce, tomato puree, and diced tomatoes. Stir to mix well. Simmer, stirring often for at least 1 hour. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
kidney bean	1 1/2	cups		80.04	11.315999999999999	11.592	1.38
pinto bean	1 1/2	cups		-	-	-	-
water	9	cups		0.0	0.0	0.0	0.0
vegetable protein	24	ounces	textured	2279.34	0.0	600.9293	23.0656
water	3 1/2	cups	boiling	0.0	0.0	0.0	0.0
vegetable oil	1/4	cup		469.79	0.0	0.0	54.5
onion	3	cups	chopped	192.0	44.832	5.28	0.48
cumin	4	teaspoons	ground	31.5	3.7162	1.496	1.8707
cayenne pepper	1	teaspoon	ground	5.724	1.0193	0.2162	0.3109
oregano	1/2	teaspoon		1.325	0.3446	0.045	0.0214
salt	2	teaspoons		-	-	-	-
chili powder	4	teaspoons		30.456	5.3676	1.4537	1.5422
garlic powder	1	teaspoon		10.261	2.2546	0.5131	0.0226
molasses	1	tablespoon		61.0812	15.74	0.0	0.0211
honey	1	tablespoon		-	-	-	-
chile sauce	3	cans		1305.0675	268.872	27.0837	13.0507
tomato puree	1	can		312.36	73.8156	13.562999999999999	1.7262
tomato	3	cans	diced	120.6297	26.0694	5.8975	1.3403

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