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Mexican Crock-Pot Black Beans

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.7157
Energy (kCal)113.4671
Carbohydrates (g)26.1793
Total fats (g)0.6012
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. | 2. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. | 3. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high. | 4. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    onion 1 peeled halved 64.0 14.944 1.76 0.16
    pinto bean 3 cups rinsed - - - -
    jalapeno pepper 1/2 cup pickled chopped 13.05 2.925 0.4095 0.1665
    garlic 2 tablespoons minced 25.33 5.6202 1.0812 0.085
    salt 2 1/2 1/2 - - - -
    black pepper 1 3/4 3/4 ground 10.1027 2.574 0.4182 0.1312
    chipotle chile pepper 1 teaspoon ground - - - -
    cumin 1/8 teaspoon ground 0.9844 0.1161 0.0468 0.0585
    water 9 cups 0.0 0.0 0.0 0.0

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



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