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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Please read all of these directions before beginning cooking. | 2. Sort and rinse beans. | 3. *Thisis very important for a pleasant bean-eating experience! | 4. Heat oil in a large skillet. | 5. Saute onion until brown; add garlic and gound meat. | 6. Saute until meat is about half cooked. | 7. Put beans, meat mixture, peppers, and spices into a crockpot or medium pot on stove. | 8. Add 6 cups of water. | 9. If water level drops below top of beans before beans are tender, add more water. | 10. A certain temperature must be reached for the beans to cook properly, so don't put the heat at low. | 11. Put crock pot on high heat, or pot on med-low heat for 2-3 hours. | 12. Beans are done when they are tender. | 13. Salt to taste. | 14. Never add salt at the beginning as it loses some salty flavor and you'll have to add more at the end anyway. | 15. This is where it get fun. | 16. Taste your beans, and add anything you want to taste. | 17. Remember that to add things at the beginning means that the whole pot will taste like it, and adding things at the end will mean"flavor bursts. | 18. "Have fun with adding: grated cheeses, pepper sauce, peppers, fresh chopped tomatoes, etc. | 19. If desired, add one peeled potato at the beginning of the cooking process because, as legand has it, it'll absorb all the"flatulating elements" from the beans. | 20. After things are to your taste, mash with a potato masher for coarser texture, or add to food processor or blender for much finer texture. | 21. I don't"refry them" but you can, by adding lard to a large skillet and frying the beans about 2-3 cups at a time. | 22. This adds an"authentic" taste to it. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pinto bean	1	lb	sorted washed dried	-	-	-	-
beef	1	lb	ground	898.1139999999999	0.0	88.0877	57.7424
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
green bell pepper	1		chopped	29.19	6.394	1.0008	0.3753
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
parsley	3	tablespoons		4.104	0.7216	0.3386	0.0901
sage	2	tablespoons		-	-	-	-
cumin	2	teaspoons		15.75	1.8581	0.748	0.9353
red pepper flake	2	teaspoons		-	-	-	-
black pepper	1	tablespoon		17.319000000000003	4.4126	0.7169	0.2249
mustard	1/2	teaspoon	ground	0.1575	0.0272	0.0167	0.0024

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