RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	3.4138
Energy (kCal)	104.543
Carbohydrates (g)	24.4332
Total fats (g)	0.4534
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0321
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0829
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
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)	0.0291
Tocopherol, delta (mg)	0.0276
Arginine (g)	0.3011
Proline (g)	0.1211
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.2145
Adjusted Protein (g)	0.0000
Cystine (g)	0.0246
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	3.6037
Copper, Cu (mg)	0.2488
Maltose (g)	0.0000
Zinc, Zn (mg)	0.5889
Total lipid (fat) (g)	0.4534
Vitamin K (phylloquinone) (g)	23.3621
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0221
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	32.2060
Folate, total (g)	38.4410
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	68.4310
Energy (kcal)	104.5430
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0019
Fatty acids, total saturated 14:1 (g)	0.0004
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0229
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	7.1014
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0835
Vitamin C, total ascorbic acid (mg)	17.5250
Lutein + zeaxanthin (g)	76.5720
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1162
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	56.2330
Fatty acids, total saturated 16:0 (g)	0.1062
Carbohydrate, by difference (g)	24.4332
Vitamin D (IU)	0.0000
Fructose (g)	2.1032
Fluoride, F (g)	2.5466
Aspartic acid (g)	0.2964
Tyrosine (g)	0.0570
Potassium, K (mg)	374.1470
Fatty acids, total saturated 12:0 (g)	0.0095
Vitamin A, RAE (g)	3.1710
Serine (g)	0.0866
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0967
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0072
Histidine (g)	0.0507
Isoleucine (g)	0.0831
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.4771
Water (g)	1338.4679
Fatty acids, total saturated 8:0 (g)	0.0023
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	39.8400
Sodium, Na (mg)	34.3700
Iron, Fe (mg)	1.9693
Energy (kJ)	435.1000
Ash (g)	1.9989
Caffeine (mg)	0.0000
Glycine (g)	0.1016
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.1004
Fatty acids, total polyunsaturated (g)	0.1361
Vitamin E (alpha-tocopherol) (mg)	0.6181
Sucrose (g)	1.6118
Vitamin B-6 (mg)	0.4523
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0003
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1321
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0035
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.4600
Starch (g)	0.0000
Pantothenic acid (mg)	0.3639
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)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1174
Folate, food (g)	38.4410
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0613
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	15.1649
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.1617
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	245.9790
Fatty acids, total saturated 10:0 (g)	0.0013
Galactose (g)	0.0079
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0866
Glutamic acid (g)	0.6194
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.8760
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.1421
Folate, DFE (g)	38.4410
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	4.9549
Tryptophan (g)	0.0417
Threonine (g)	0.0772
Fatty acids, total polyunsaturated 18:1 c (g)	0.0363
Manganese, Mn (mg)	0.9504
Protein (g)	3.4138
Cryptoxanthin, beta (g)	0.7850
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0591
Betaine (mg)	0.6587
Phosphorus, P (mg)	82.0140
Tocopherol, gamma (mg)	0.8835

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. Cook your Pintos: | 2. Wash beans and remove all gravel and such. | 3. Place beans, water, onions and garlic in pressure cooker. | 4. Add spices. | 5. Close lid and bring to pressure. | 6. Cook on medium heat for 55-65 minutes. Release pressure and test for doneness. Cook an additional 10 minutes, only if needed. Remove the onion and drain the beans, saving ALL of the cooking liquid. | 7. Get down to the tasty business: | 8. Saute the bacon until crispy, remove and devour at will (chef's prerogative!). | 9. Add the onion to the rendered bacon fat and saute until caramelized (about 8 minutes). Add garlic, jalapeno, and Adobo Seco and saute a couple more minutes, adding some oil if necessary. | 10. Put sauteed onion mixture in food processor along with about 2 cups of the cooked beans, puree. | 11. Add the puree to the rest of the beans in the cooking pot- stir to mix. | 12. Add the juice of one lime and season with salt, stir. Taste the beans. (It can take a lot of salt as this makes a large batch of beans.) Adjust salt to taste. If the mixture seems dry, add a bit of the left-over bean water until you reach the desired consistency. | 13. Serve topped with cheese. Lots of cheese. :). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pinto bean	3	cups	soaked	-	-	-	-
water	5	cups		0.0	0.0	0.0	0.0
onion	1		quartered	64.0	14.944	1.76	0.16
garlic clove	6		minced	26.82	5.9508	1.1448	0.09
bay leaf	1			-	-	-	-
oregano	1	tablespoon		7.95	2.0676	0.27	0.1284
pepper	1	teaspoon		5.773	1.4708	0.239	0.075
salt	1	teaspoon		-	-	-	-
liquid smoke	1	tablespoon		-	-	-	-
bacon	6	pieces		-	-	-	-
onion	1	cup	diced	64.0	14.944	1.76	0.16
garlic	2	tablespoons	minced	26.82	5.9508	1.1448	0.09
jalapeno	1 -2		minced	0.0	0.0	0.0	0.0
adobo seasoning	1/2	teaspoon		-	-	-	-
lime	1			-	-	-	-
salt				-	-	-	-
oil				-	-	-	-

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

Cooking in progress....

Gringo Refried Beans