RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	3.028
Energy (kCal)	104.0112
Carbohydrates (g)	10.8188
Total fats (g)	5.6874
Fatty acids, total saturated 20:0 (g)	0.0113
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0408
Fatty acids, total polyunsaturated 17:1 (g)	0.0144
Fatty acids, total trans-monoenoic (g)	0.0137
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0167
Fatty acids, total saturated 4:0 (g)	0.0002
Fatty acids, total trans (g)	0.0186
Riboflavin (mg)	0.0449
Tocopherol, beta (mg)	0.1510
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0031
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)	0.5678
Tocopherol, delta (mg)	0.0020
Arginine (g)	0.2282
Proline (g)	0.0846
Fatty acids, total polyunsaturated 18:1 t (g)	0.0127
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.2502
Adjusted Protein (g)	0.0000
Cystine (g)	0.0243
Tocotrienol, beta (mg)	0.0028
Selenium, Se (g)	3.3865
Copper, Cu (mg)	0.0514
Maltose (g)	0.0000
Zinc, Zn (mg)	0.3601
Total lipid (fat) (g)	5.6874
Vitamin K (phylloquinone) (g)	1.4806
Cholesterol (mg)	9.2400
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0008
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0356
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	16.5000
Folate, total (g)	22.4188
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0053
Vitamin A, IU (IU)	68.0175
Energy (kcal)	104.0112
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1226
Fatty acids, total saturated 14:1 (g)	0.0010
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0506
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0006
Sugars, total (g)	5.0358
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0493
Vitamin C, total ascorbic acid (mg)	14.8112
Lutein + zeaxanthin (g)	52.8312
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0007
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1124
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0008
Magnesium, Mg (mg)	13.5238
Fatty acids, total saturated 16:0 (g)	1.2384
Carbohydrate, by difference (g)	10.8188
Vitamin D (IU)	2.2400
Fructose (g)	1.5669
Fluoride, F (g)	1.2100
Aspartic acid (g)	0.2654
Tyrosine (g)	0.0854
Potassium, K (mg)	202.2700
Fatty acids, total saturated 12:0 (g)	0.0002
Vitamin A, RAE (g)	4.5775
Serine (g)	0.0969
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1009
Fatty acids, total trans-polyenoic 22:4 (g)	0.0062
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0003
Fatty acids, total saturated 22:0 (g)	0.0020
Fatty acids, total saturated 14:0 (g)	0.0745
Histidine (g)	0.0872
Isoleucine (g)	0.0991
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0067
Niacin (mg)	0.7627
Water (g)	109.3722
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0344
Carotene, beta (g)	32.6562
Sodium, Na (mg)	97.2488
Iron, Fe (mg)	0.3025
Energy (kJ)	433.4538
Ash (g)	0.7186
Caffeine (mg)	0.0000
Glycine (g)	0.1073
Fatty acids, total trans-polyenoic (g)	0.0049
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0008
Fatty acids, total saturated 18:2 undifferentiated (g)	0.8158
Fatty acids, total polyunsaturated (g)	0.9286
Vitamin E (alpha-tocopherol) (mg)	0.2836
Sucrose (g)	1.2290
Vitamin B-6 (mg)	0.1928
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0560
Vitamin D3 (cholecalciferol) (g)	0.0560
Lysine (g)	0.2001
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0098
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.2307
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)	0.0025
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0915
Folate, food (g)	22.4188
Fatty acids, total saturated 20:1 (g)	0.0462
Fatty acids, total monounsaturated (g)	2.4574
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7899
Fatty acids, total polyunsaturated 16:1 t (g)	0.0008
Fatty acids, total polyunsaturated 17:0 (g)	0.0155
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0062
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	13.8239
Fatty acids, total polyunsaturated 16:1 c (g)	0.1217
Fatty acids, total saturated (g)	1.9128
Vitamin B-12 (g)	0.0700
Calcium, Ca (mg)	26.6750
Fatty acids, total saturated 10:0 (g)	0.0001
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0070
Alanine (g)	0.1243
Glutamic acid (g)	0.5537
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0045
Carotene, alpha (g)	3.7688
Vitamin E, added (mg)	0.0000
Retinol (g)	1.5400
Leucine (g)	0.1730
Folate, DFE (g)	22.4188
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0049
Fiber, total dietary (g)	2.0275
Tryptophan (g)	0.0364
Threonine (g)	0.1008
Fatty acids, total polyunsaturated 18:1 c (g)	2.2452
Manganese, Mn (mg)	0.1489
Protein (g)	3.0280
Cryptoxanthin, beta (g)	5.9062
Fatty acids, total saturated 18:1 undifferentiated (g)	2.2724
Betaine (mg)	0.6280
Phosphorus, P (mg)	53.5225
Tocopherol, gamma (mg)	0.0938

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. 1. In a pot, cook pinto beans with enough water to cover and salt for approximately 4 hours, until done. Set aside. | 2. 2. Put (cut up) bacon pieces in skillet and fry until half done. | 3. 3. Add onion, jalapeno, cilantro, Ro-tel tomatoes (undrained) and saute approximately 4 minutes over medium heat. | 4. 4. Add to cooked pinto beans and blend. Serve hot. | 5. Please note that you can omit the Jalapeno pepper if you add the Ro-Tel tomatoes, since Ro-tel has Jalapeno in it. | 6. You can also add all ingredients (dry beans, etc.) to crockpot and cook on high for approximately 6 hours. | 7. This is the closest recipe I've found to the Restaurant-Style Mexican Boracho Beans that I like so much (Anita). | 8. CAN BE FROZEN. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pinto bean	4	cups	raw	-	-	-	-
bacon	1/2		diced	58.38	0.1792	1.7668	5.5566
onion	1		diced	44.0	10.274000000000001	1.21	0.11
jalapeno pepper	1		chopped	1.6312	0.3656	0.0512	0.0208
cilantro	1	bunch	chopped	-	-	-	-
tomato green chilies	1	can		-	-	-	-
salt	1	teaspoon		-	-	-	-
water				-	-	-	-

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

Cooking in progress....

Boracho Bean Soup or Frijoles a La Charra (Restaurant Style)