Recipe Details
Ingredients
-
1pounddried pinto beans, rinsed
-
water to cover
-
1(32 ounce) containerwhole peeled tomatoes with juice
-
1red onion, chopped
-
1jalapeno pepper, chopped
-
1tablespoonchili powder, or to taste
-
1tablespoonground cumin, or to taste
-
1 ½teaspoonsgarlic powder, or to taste
-
½bunchfresh cilantro, chopped
-
salt and ground black pepper to taste
Cooking Directions
-
Place pinto beans in a large pot and pour in enough water to cover by 2 inches. Add tomatoes with juice, onion, jalapeno pepper, chili powder, cumin, and garlic powder; bring to a boil. Reduce heat to low and simmer for 3 hours.
-
Stir in cilantro, salt, and pepper. Continue to simmer until beans are soft, about 1 more hour. Taste the liquid and add more of any of the spices you feel will make it taste better.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories231 | |
| % Daily Value * | |
| Total Fat 1g |
2% |
| Saturated Fat 0g |
1% |
| Sodium 206mg |
9% |
| Total Carbohydrate 43g |
16% |
| Dietary Fiber 11g |
39% |
| Total Sugars 5g |
|
| Protein 14g |
27% |
| Vitamin C 18mg |
20% |
| Calcium 119mg |
9% |
| Iron 5mg |
26% |
| Potassium 1085mg |
23% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Dish Photos
