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Best Pinto Beans (Mexican Style)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.2384
Energy (kCal)62.069
Carbohydrates (g)13.7631
Total fats (g)0.5397
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Sort beans and discard rocks or shriveled/funny-looking beans. Rinse the remaining beans in a colander and pour them into a pot. | 2. Add 8 cups of cold water and the bay leaf. Bring to a boil on high and then simmer for two hours, replacing evaporated water occasionally with hot water (but not from the tap; microwave some or keep a kettle of hot water on the stove). Try to keep the water level 2-3" above the beans. | 3. Once beans are soft and a darker brown, add remaining ingredients (oil, salt, tomatoes, and roasted garlic). Stirring occasionally to check, simmer on low for another hour or until beans start to stick to the bottom of the pot. | 4. Mash with a potato masher to thicken a bit and enjoy! Freezes well; good on nachos, in burritos (which can also be frozen), with any Mexican food, or with ham as a side dish. Vegetarian (vegan even) and healthy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pinto bean 2 cups - - - -
    vegetable oil coconut 2/3 - 3/4 cup - - - -
    garlic 1 bulb roasted - - - -
    sea salt 2 -3 teaspoons - - - -
    bay leaf 1 - - - -
    tomato 1 chopped ripened canned diced 62.068999999999996 13.7631 3.2384 0.5397

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



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