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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Quick soak the pinto beans: bring beans to a boil; boil for 10 minutes. | 2. Drain; soak in fresh water for one hour. | 3. Drain again and now they're ready to use! | 4. Saute poblano pepper in a small amount of olive oil until slightly browned. | 5. Add soaked beans, onion, garlic, cumin, oregano and the 3 cups of water and 1/2 bottle of beer. | 6. Bring to a boil, then simmer on low heat, covered, for 2 hours; continue to cook uncovered for about 45 minutes or until beans are tender and liquid is thickened a little. | 7. Adjust seasonings: salt and pepper to taste, a couple dashes of garlic powder, and a few dashes of Tabasco sauce. | 8. *Don't salt beans while they're cooking, only after they are tender. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pinto bean	1 1/2	cups		-	-	-	-
onion	1/2		chopped	32.0	7.472	0.88	0.08
garlic	4	cloves	chopped	17.88	3.9672	0.7632	0.06
poblano pepper	1/2		minced	-	-	-	-
water	3	cups		0.0	0.0	0.0	0.0
dark	6	ounces		273.861	0.2552	33.6968	15.258
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
oregano	1/2	teaspoon	dried	1.325	0.3446	0.045	0.0214
salt pepper				-	-	-	-
garlic powder	1	dash		-	-	-	-
tabasco sauce	1	dash		-	-	-	-

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