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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak the dried beans in water overnight as per package instructions. (Add 1 tsp baking soda to the beans so they're less likely to cause stomach upset!). | 2. Rinse beans and put in crock pot. | 3. Add all the other ingredients to the crock pot, and add enough water to cover contents. | 4. If you desire a more "meaty" consistency, add vegetarian ground meat. (I often make without, which just means beans become the more dominant flavor.). | 5. Cook on "high" for at least 8 hours. Can subsequently be turned to "low" for use on Shabbat day. | 6. Serve with rice and cheddar cheese, if desired. Yum! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	3		diced	192.0	44.832	5.28	0.48
zucchini	2		diced	66.64	12.1912	4.7432	1.2544
tomato puree	1	can		312.36	73.8156	13.562999999999999	1.7262
black bean	1/2	lb	dried	773.3759	141.4303	48.988	3.2205
white bean	1/4	lb	dried	381.01800000000003	70.5904	23.9384	1.3381
kidney bean	1/4	lb	dried	32.8855	4.6493	4.7627	0.5670000000000001
jalapeno pepper	3		chopped	4.8938	1.0969	0.1536	0.0624
garlic clove	8		crushed	-	-	-	-
vegetarian meat	1	package	ground	-	-	-	-
cumin	5	tablespoons		112.5	13.272	5.343	6.681
cayenne pepper	1	tablespoon		16.854	3.0014	0.6365	0.9153
red pepper flake	1	tablespoon	crushed	-	-	-	-
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
chili powder	1	tablespoon		22.56	3.9760000000000004	1.0768	1.1424

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