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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sort through the beans, looking for small rocks and debris. Place in large bowl and rinse several times. Remove beans by hand into a clean bowl of water. (Do not pour beans out of the rinse bowl, as there may be sand and debris at the bottom of rinse bowl.) Fill the bowl with the newly rinsed beans with water and soak beans overnight. | 2. Drain off soaking water. In a large soup pot, bring 3 quarts of water to a boil and add beans and dark beer. Add garlic, Kosher salt, onion powder and chili powder to beans and beer. Lower the heat to simmer, cover pan and cook about 2 hours, or until beans are tender. When the beans are light brown and soft, add the cumin, Mexican oregano and jalapeno peppers. | 3. In a skillet over medium-high heat, fry bacon pieces and onions until bacon is crisp. Add to beans. | 4. Last, but not least, add the cilantro and fresh roma romatoes. Simmer for another hour. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pinto bean	1	lb	dried	-	-	-	-
water	3	quarts		-	-	-	-
dark beer	12	ounces		302.6	0.0	67.32	1.7
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
kosher salt	1/4	teaspoon		302.6	0.0	67.32	1.7
onion powder	1	teaspoon		8.184	1.8989	0.2498	0.025
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
cumin	3/4	teaspoon		5.9063	0.6968	0.2805	0.3508
mexican oregano	3/4	teaspoon		302.6	0.0	67.32	1.7
jalapeno pepper	3 -6		seeded minced	0.0	0.0	0.0	0.0
bacon	1		cut fried	36.16	0.3024	2.5504	2.7088
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
rom tomato	3		chopped	302.6	0.0	67.32	1.7
cilantro	1	cup	chopped	3.68	0.5872	0.3408	0.0832

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