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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place pinto beans in bottom of crock pot. | 2. Add rotel, green chile, spices and onion and mix. | 3. Place roast on top. Add water or beef broth to cover beans completely and about half of the roast. You may need to add more liquid during cooking so check periodically. Cook on high for 6 hours or until roast starts to fall apart and beans are done. | 4. Add salt and pepper to taste, then gently pull apart roast to desired size and serve like soup with warm flour tortillas. | 5. Do NOT add the salt before the beans are fully cooked or your beans will not get tender! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
roast	2 1/2	lb		1360.0031	72.5335	199.4671	24.9334
pinto bean	2	cups	dried	-	-	-	-
rotel	1	can		-	-	-	-
green chili pepper	1	can		89.955	21.2744	4.4978	0.4498
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
garlic powder	1	teaspoon		10.261	2.2546	0.5131	0.0226
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
onion	1		minced	44.0	10.274000000000001	1.21	0.11
mexican oregano	1	teaspoon		-	-	-	-
water				-	-	-	-
flour tortilla				-	-	-	-

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