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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sort the beans to make sure there are no small rocks, screws, etc. in them. And yes, I have personally found these things in dried beans before. Sort or hope you have good dental coverage. | 2. Put the beans, all the spices, and the olive oil in a large pot. Mix well. | 3. Add the chicken broth and water, and stir to mix well. | 4. Bring to a boil and then reduce heat to a simmer. Cook beans, uncovered, for 3 to 4 hours until done to your liking (It usually only takes me 3 hours, and sometimes less than 3 if I have it at a fast simmer. After 2 hours, take out a bean every 30 minutes or so and eat it to check if it is done enough for you). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pinto bean	1	lb		-	-	-	-
kosher salt	1	teaspoon		-	-	-	-
chili powder	2	teaspoons		15.228	2.6838	0.7268	0.7711
cumin	1 1/2	1/2		11.8125	1.3936	0.561	0.7015
garlic powder	1	teaspoon		10.261	2.2546	0.5131	0.0226
onion powder	1	teaspoon		8.184	1.8989	0.2498	0.025
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
chicken broth	1	quart		-	-	-	-
water	1	quart		-	-	-	-

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