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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak the beans overnight, then drain. Place in a large pan with the quartered onion, the herbs, and chili. Pour over enough cold water to cover and bring to a boil. Reduce the heat, cover, and let simmer gently for 2 hours, or until the beans are very tender. | 2. Drain the beans, reserving the cooking liquid, and discard the onion, herbs, and chili. | 3. Place two-thirds of the beans with the cooking liquid into a food processor or blender and process until coarsely blended. | 4. Heat the oil in a heavy skillet over medium heat. Add the chopped onion and cook for 10 minutes, or until soft and golden. Add the cumin and cook, stirring, for 2 minutes. Stir in the pureed and reserved beans and cook, stirring constantly, until the liquid reduces and the mixture thickens. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pinto bean	1 1/2	cups	dried	-	-	-	-
onion	2		quartered chopped	128.0	29.888	3.52	0.32
bay leaf	2		chopped	-	-	-	-
thyme sprig	1			-	-	-	-
red chili	1			1.25	0.2753	0.0584	0.0138
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
cumin	2	teaspoons	ground	15.75	1.8581	0.748	0.9353

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