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New Mexico Pinto Beans

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.3579
Energy (kCal)53.0145
Carbohydrates (g)-
Total fats (g)5.7054
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash and pick over the beans, removing loose skins or shriveled beans. | 2. Put in a large covered pot and cover with hot water. | 3. Soak over night if you want to cut down on cooking time. | 4. When beans start to simmer add ham bone, salt pork or bacon. | 5. Add more water as needed but only hot or boiling water. | 6. Never add cold water the beans will turn dark. | 7. If you cook without a lid the beans will also turn a dark color. | 8. When the skins are almost as tender as the inside of the beans, they are done. | 9. They should not be broken. | 10. Add salt and allow to stand before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pinto bean 3 cups - - - -
    water 2 1/2 quarts - - - -
    ham 1 teaspoon bone - - - -
    salt pork 1/4 cubed 53.0145 0.0 0.3579 5.7054

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



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