RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	3.9892
Energy (kCal)	131.79
Carbohydrates (g)	17.1646
Total fats (g)	5.7516
Fatty acids, total saturated 20:0 (g)	0.0111
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0414
Fatty acids, total polyunsaturated 17:1 (g)	0.0144
Fatty acids, total trans-monoenoic (g)	0.0137
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0167
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0186
Riboflavin (mg)	0.0617
Tocopherol, beta (mg)	0.1414
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0031
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.5685
Tocopherol, delta (mg)	0.0014
Arginine (g)	0.3269
Proline (g)	0.0984
Fatty acids, total polyunsaturated 18:1 t (g)	0.0127
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.9550
Adjusted Protein (g)	0.0000
Cystine (g)	0.0317
Tocotrienol, beta (mg)	0.0028
Selenium, Se (g)	4.8420
Copper, Cu (mg)	0.0913
Maltose (g)	0.0000
Zinc, Zn (mg)	0.5246
Total lipid (fat) (g)	5.7516
Vitamin K (phylloquinone) (g)	0.7530
Cholesterol (mg)	9.2400
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0008
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0328
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	22.5000
Folate, total (g)	28.7700
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0053
Vitamin A, IU (IU)	8.9900
Energy (kcal)	131.7900
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1224
Fatty acids, total saturated 14:1 (g)	0.0010
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0582
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0006
Sugars, total (g)	6.5900
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0642
Vitamin C, total ascorbic acid (mg)	13.9080
Lutein + zeaxanthin (g)	7.4400
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0007
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1470
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0008
Magnesium, Mg (mg)	18.9300
Fatty acids, total saturated 16:0 (g)	1.2569
Carbohydrate, by difference (g)	17.1646
Vitamin D (IU)	2.2400
Fructose (g)	1.9350
Fluoride, F (g)	1.6500
Aspartic acid (g)	0.3458
Tyrosine (g)	0.0983
Potassium, K (mg)	282.8100
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	1.5400
Serine (g)	0.1224
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1274
Fatty acids, total trans-polyenoic 22:4 (g)	0.0062
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0003
Fatty acids, total saturated 22:0 (g)	0.0018
Fatty acids, total saturated 14:0 (g)	0.0757
Histidine (g)	0.1030
Isoleucine (g)	0.1242
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0067
Niacin (mg)	0.8001
Water (g)	145.1308
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0344
Carotene, beta (g)	1.9500
Sodium, Na (mg)	100.2100
Iron, Fe (mg)	0.5254
Energy (kJ)	549.2300
Ash (g)	0.9638
Caffeine (mg)	0.0000
Glycine (g)	0.1353
Fatty acids, total trans-polyenoic (g)	0.0049
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0008
Fatty acids, total saturated 18:2 undifferentiated (g)	0.8381
Fatty acids, total polyunsaturated (g)	0.9515
Vitamin E (alpha-tocopherol) (mg)	0.0974
Sucrose (g)	1.6250
Vitamin B-6 (mg)	0.3284
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0560
Vitamin D3 (cholecalciferol) (g)	0.0560
Lysine (g)	0.2403
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0098
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.3158
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0025
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1256
Folate, food (g)	28.7700
Fatty acids, total saturated 20:1 (g)	0.0462
Fatty acids, total monounsaturated (g)	2.4620
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7864
Fatty acids, total polyunsaturated 16:1 t (g)	0.0008
Fatty acids, total polyunsaturated 17:0 (g)	0.0154
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0062
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	17.9300
Fatty acids, total polyunsaturated 16:1 c (g)	0.1215
Fatty acids, total saturated (g)	1.9324
Vitamin B-12 (g)	0.0700
Calcium, Ca (mg)	51.4900
Fatty acids, total saturated 10:0 (g)	0.0002
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0070
Alanine (g)	0.1446
Glutamic acid (g)	0.7293
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0045
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	1.5400
Leucine (g)	0.2107
Folate, DFE (g)	28.7700
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0049
Fiber, total dietary (g)	2.7390
Tryptophan (g)	0.0479
Threonine (g)	0.1233
Fatty acids, total polyunsaturated 18:1 c (g)	2.2438
Manganese, Mn (mg)	0.3455
Protein (g)	3.9892
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	2.2772
Betaine (mg)	0.6680
Phosphorus, P (mg)	77.4300
Tocopherol, gamma (mg)	0.0910

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Latin American >> Mexican >> Mexican
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. The night before you want to cook the beans. | 2. Rinse beans several times in warm water. | 3. Put them in a large pot. | 4. Cover with cold water up to 2-3 inches above beans. | 5. Let set over night. | 6. Drain and rinse beans. | 7. Layer bacon strips on bottom of crock pot. | 8. Top with remaining ingredients and beans. | 9. Cover with water about 1 inch or so above beans. | 10. Add remaining ingredients to pot. | 11. Turn on and cook all day until beans are tender. | 12. Bacon will float to the top but that's ok. | 13. Remove bay leaves. | 14. Mash beans with potato masher. | 15. As mashed as you like them. | 16. I mash the bacon up with the beans but you can remove it. | 17. I like to leave it with some whole beans too. | 18. You can re-cook these in a non stick skillet. | 19. Serve with grated cheese and chopped green onions. | 20. Or anything else that you like to go with your beans. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pinto bean	16	ounces		-	-	-	-
onion	1		chopped	60.0	14.01	1.65	0.15
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
bay leaf	2 -3			-	-	-	-
bacon	1/2		sliced	58.38	0.1792	1.7668	5.5566

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

Cooking in progress....

Crock Pot Refried Beans