RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	2.4818
Energy (kCal)	77.9984
Carbohydrates (g)	17.3918
Total fats (g)	0.7195
Fatty acids, total saturated 20:0 (g)	0.0011
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0207
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0002
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0849
Tocopherol, beta (mg)	0.0152
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0195
Tocopherol, delta (mg)	0.0035
Arginine (g)	0.1817
Proline (g)	0.0623
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.2812
Adjusted Protein (g)	0.0000
Cystine (g)	0.0110
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.1874
Copper, Cu (mg)	0.1811
Maltose (g)	0.0000
Zinc, Zn (mg)	0.4559
Total lipid (fat) (g)	0.7195
Vitamin K (phylloquinone) (g)	29.1155
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0124
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	28.2157
Folate, total (g)	37.8340
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1386.7162
Energy (kcal)	77.9984
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0044
Fatty acids, total saturated 14:1 (g)	0.0001
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0070
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	7.2801
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1363
Vitamin C, total ascorbic acid (mg)	20.7671
Lutein + zeaxanthin (g)	351.2942
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0489
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	45.7628
Fatty acids, total saturated 16:0 (g)	0.1011
Carbohydrate, by difference (g)	17.3918
Vitamin D (IU)	0.0000
Fructose (g)	2.3194
Fluoride, F (g)	1.9566
Aspartic acid (g)	0.1979
Tyrosine (g)	0.0309
Potassium, K (mg)	355.0282
Fatty acids, total saturated 12:0 (g)	0.0022
Vitamin A, RAE (g)	69.1595
Serine (g)	0.0446
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0521
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0011
Fatty acids, total saturated 14:0 (g)	0.0105
Histidine (g)	0.0274
Isoleucine (g)	0.0337
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.5954
Water (g)	1103.2789
Fatty acids, total saturated 8:0 (g)	0.0006
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	759.4527
Sodium, Na (mg)	51.2221
Iron, Fe (mg)	1.6042
Energy (kJ)	323.9245
Ash (g)	1.6455
Caffeine (mg)	0.0000
Glycine (g)	0.0556
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0001
Fatty acids, total saturated 18:2 undifferentiated (g)	0.1986
Fatty acids, total polyunsaturated (g)	0.2201
Vitamin E (alpha-tocopherol) (mg)	1.0664
Sucrose (g)	1.5985
Vitamin B-6 (mg)	0.2725
Fatty acids, total trans-polyenoic 13:0 (g)	0.0002
Fatty acids, total saturated 6:0 (g)	0.0002
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0741
Beta-sitosterol (mg)	0.1600
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0009
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.2568
Starch (g)	0.0000
Pantothenic acid (mg)	0.3030
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0940
Folate, food (g)	37.8340
Fatty acids, total saturated 20:1 (g)	0.0026
Fatty acids, total monounsaturated (g)	0.2372
Stigmasterol (mg)	0.2400
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0035
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0002
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	12.5713
Fatty acids, total polyunsaturated 16:1 c (g)	0.0002
Fatty acids, total saturated (g)	0.1388
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	154.8187
Fatty acids, total saturated 10:0 (g)	0.0006
Galactose (g)	0.0031
Tocotrienol, gamma (mg)	0.0202
Alanine (g)	0.0475
Glutamic acid (g)	0.4576
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	27.6678
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0607
Folate, DFE (g)	37.8340
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	3.9935
Tryptophan (g)	0.0240
Threonine (g)	0.0424
Fatty acids, total polyunsaturated 18:1 c (g)	0.0445
Manganese, Mn (mg)	0.3841
Protein (g)	2.4818
Cryptoxanthin, beta (g)	116.9065
Fatty acids, total saturated 18:1 undifferentiated (g)	0.2301
Betaine (mg)	0.3110
Phosphorus, P (mg)	63.4865
Tocopherol, gamma (mg)	0.1042

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Latin American >> Mexican >> Mexican
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Rinse & sort pinto beans then add to Instant Pot with vegetables, spices, herbs, and water (or stock). | 2. Set Instant Pot to “Bean/Chili” setting for 45 minutes. | 3. Let pressure release naturally – about 15-20 minutes. | 4. Once cooked, discard bay leafs. | 5. Add salt to beans as desired (check the salt level in the juice, not the bean) then mash or puree using a masher, food mill, food processor, blender, or stick-blender. If you mash by hand the beans will be more rustic, if you want them smooth then use a blender (I prefer to use a stick blender). | 6. Makes about 8 cups. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	4	cups		0.0	0.0	0.0	0.0
pinto bean	2 1/2	cups	sorted rinsed	-	-	-	-
onion	1		chopped	64.0	14.944	1.76	0.16
jalapeno pepper	1		seeded chopped	1.6312	0.3656	0.0512	0.0208
cilantro	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416
garlic clove	6		chopped	-	-	-	-
bay leaf	3			-	-	-	-
chili powder	1/4	teaspoon		1.9035	0.3355	0.0909	0.0964
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
paprika	1/2	teaspoon	ground	3.2430000000000003	0.6209	0.1626	0.1482
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338

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

Cooking in progress....

Instant Pot Bean Dip (AKa Refried Beans)