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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak the pinto beans in water overnight in a large mixing bowl. | 2. Drain the beans and set aside. | 3. In a dutch oven or other large vessel put the oil, onions, bacon, garlic and green chilies and cook over medium or medium-high heat until the onions are transparent and the edges of the onion have very lightly browned. Stir in the cumin powder. | 4. Add the beans and 6 cups water. Increase heat to high, bring liquid to a boil, decrease heat to medium or medium-low and cook until the beans are very tender, adding more water as needed. Add salt and black pepper to taste. | 5. I like to serve these beans in ramekins. They make a nice side dish to any Mexican meal. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pinto bean	1	lb	dried	-	-	-	-
oil	1/4	cup		448.95	0.0	0.1435	50.9835
onion	2		diced	128.0	29.888	3.52	0.32
bacon	8	ounces	diced	945.7391	2.903	28.6216	90.0153
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
green serrano chilies	2		minced	-	-	-	-
cumin powder	1	teaspoon		-	-	-	-
water	6	cups		0.0	0.0	0.0	0.0
salt				-	-	-	-
black pepper			ground	-	-	-	-

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