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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine beans and water in a large pot. Cover, bring to a simmer and cook over low heat 1 1/2-2 1/2 hours, until beans are tender. Add more warm water if needeed to prevent scorching. | 2. Remove from heat. | 3. Heat the olive oil in a large heavy saucepan or skillet over medium high heat. | 4. Saute the onions until lightly browned. | 5. Stir in tomatoes, chiles, celery, carrot (if using) and cilantro and cook for 1 minute. | 6. Add the cooked beans, salt and beer. Cook uncovered, over low heat, until the juices have thickened, about 30 minutes. | 7. Move the hot beans to a nice ceramic dish and serve. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pinto bean	1	lb	picked soaked dried	-	-	-	-
water	3 1/2			0.0	0.0	0.0	0.0
olive oil	1/3	cup		636.48	0.0	0.0	72.0
onion	2		chopped	88.0	20.548000000000002	2.42	0.22
rom tomato	4		cored seeded chopped	-	-	-	-
serrano chilies	4		stemmed seeded chopped	-	-	-	-
celery	2	stalks	chopped	20.48	3.8016	0.8832	0.2176
carrot	1		chopped	29.52	6.8976	0.6696	0.1728
cilantro	1	bunch	chopped	-	-	-	-
salt	2	teaspoons	coarse	-	-	-	-
dark beer	1	bottle		-	-	-	-

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