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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash beans thoroughly and place them in a 2 qt saucepan. | 2. Add cold water to a level of 2 to 3 inches above the beans and soak 12 to 18 hours. | 3. Drain and discard water. | 4. Combine beans with 5-1/2 c of fresh water and 2 tsp salt and bring to a boil. | 5. Reduce heat and simmer 30 minutes. | 6. Drain and discard water. | 7. Brown ground beef, chopped onions and optional peppers in a skillet. | 8. Drain off fat and add 3 tsp salt, pepper, chili powder, tomatoes and drained cooked beans. | 9. Simmer 5 minutes. | 10. CAUTION: Do Not Thicken. | 11. Fill jars, leaving 1" headspace. | 12. Adjust lids and process in pressure canner. | 13. Dial Gauge Pressure Canner: | 14. 75 minutes. | 15. 11 lb at 0-2,000 ft (altitude); 12 lb at 2,001-4,000 ft; 13 lb at 4,001-6,000; 14 lb at 6,001-8,000 ft. | 16. Weight Gauge Pressure Canner: | 17. 75 minutes. | 18. 10 lb at 0-1,000 ft; 15 lb at above 1,000 ft. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pinto bean	3	cups	dried	-	-	-	-
water	5 1/2	cups		0.0	0.0	0.0	0.0
salt	5	teaspoons	divided	-	-	-	-
beef	3	lbs	ground	2694.3419	0.0	264.2632	173.2271
onion	1 1/2	cups	chopped	96.0	22.416	2.64	0.24
bell pepper	1	cup	chopped	-	-	-	-
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
chili powder	3 -6	teaspoons		0.0	0.0	0.0	0.0
tomato	2	quarts	canned crushed canned	-	-	-	-

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