Recipe Details
Ingredients
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1pounddried pinto beans, washed
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1white onion, chopped
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½bunchfresh cilantro, chopped
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1fresh jalapeño pepper, chopped
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3clovesgarlic, minced
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2tablespoonslard
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water to cover
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salt to taste
Cooking Directions
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Place beans into a large pot with onion, cilantro, jalapeño pepper, garlic, and lard; add enough water to cover by 4 to 5 inches. Bring to a boil, then reduce the heat, and cook for 2 to 3 hours. Depending on the beans, it may take up to 5 hours. Add more water if necessary.
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When beans are soft, season to taste with salt.
Tips
You can use black beans and different chile peppers in this recipe.
You can also refry the beans by melting lard to your taste (the more lard, the tastier) in a heavy skillet. Pour 1/3 of the pot bean mixture into the lard at a time, mashing and incorporating the beans and lard. At the end, you will have refried beans, or frijoles refritos.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe12 | |
| Calories156 | |
| % Daily Value * | |
| Total Fat 3g |
3% |
| Saturated Fat 1g |
5% |
| Cholesterol 2mg |
1% |
| Sodium 202mg |
9% |
| Total Carbohydrate 25g |
9% |
| Dietary Fiber 6g |
22% |
| Total Sugars 1g |
|
| Protein 8g |
17% |
| Vitamin C 4mg |
5% |
| Calcium 50mg |
4% |
| Iron 2mg |
11% |
| Potassium 559mg |
12% |
* 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.
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