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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sort and wash beans. | 2. Cover beans plus one (1) inch with beef stock, bring to a rolling boil for five (5) minutes, turn off heat, cover and let stand one (1) hour. | 3. Add remaining ingredients, bring to a boil, reduce heat to a slow simmer, cover and cook about four (4) hours or until beans are tender and sauce has thickened, adding beef broth as need to keep beans slightly covered. | 4. Freely substitute 2 lbs small red kidney beans, or pinto beans, or a combination of the two (2). | 5. You may also substitute 3/4 lb of salt pork, diced, for the smoked bacon, adjusting salt as needed. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red kidney bean	2	lbs	dried	2993.7132	542.4971	221.0812	2.2680000000000002
onion	2	cups	diced	128.0	29.888	3.52	0.32
garlic	3	tablespoons	diced	37.995	8.4303	1.6218	0.1275
bacon	1/4		smoked	-	-	-	-
chili powder	2	tablespoons		45.12	7.952000000000001	2.1536	2.2848
beef broth	5	cups		84.0	0.48	13.68	2.64
rom tomato	1		ripe diced	-	-	-	-
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
coriander	1	teaspoon		0.0767	0.0122	0.0071	0.0017
salt				-	-	-	-
pepper				-	-	-	-

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