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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sort and rinse dried beans; place in crockpot and cover with water (by several inches) and soak overnight. | 2. In the morning, drain and rinse beans (discarding soaking water). | 3. Return beans to crock pot, and add 6 cups water and the salt. | 4. Cover and cook on low for 10-12 hours or until beans are nice and tender. | 5. Drain cooked beans, reserving cooking liquid. | 6. Mash beans and return to crock (or may mash in the crock pot). | 7. In a small skillet, saute onion and garlic in lard or butter until tender and lightly golden; add to crock pot. | 8. Stir in chopped green chillies and ground cumin, adding some of the reserved cooking liquid to adjust the consistency as desired. | 9. Cover crock, and cook on high for 15-30 minutes or until heated through nicely, stirring occasionallly (may add additional liquid if needed). | 10. Adjust salt, if necessary, before serving. | 11. Garnish with cheese or chopped onion, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pinto bean	1	lb	dried	-	-	-	-
salt	1 1/2	1/2		-	-	-	-
onion	1		chopped	64.0	14.944	1.76	0.16
garlic	5 -6	cloves	minced	0.0	0.0	0.0	0.0
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
green chilies	1	can	chopped	89.955	21.2744	4.4978	0.4498
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
cheddar cheese	2	tablespoons	shredded chopped	-	-	-	-

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