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Mexican Beans Recipe
|Pink beans||1 Pound|
|Onions||2 Large, sliced|
|Garlic||2 Clove (10 gm)|
|Pork||1⁄2 Pound (Side Meat)|
|Boneless beef stew meat||1⁄2 Pound|
|Tomato sauce||1 Can (10 oz)|
|Water||1 Can (10 oz)|
|Black pepper||1⁄2 Teaspoon|
|Cumin seed||3⁄4 Teaspoon|
|Chili powder||2 Tablespoon|
Serving size: Complete recipe
Calories 2688 Calories from Fat 299
% Daily Value*
Total Fat 34 g52.4%
Saturated Fat 9.3 g46.5%
Trans Fat 0 g
Cholesterol 299.7 mg
Sodium 4524.8 mg188.5%
Total Carbohydrates 402 g133.9%
Dietary Fiber 87.1 g348.4%
Sugars 53.5 g
Protein 211 g421.6%
Vitamin A 219% Vitamin C 182.6%
Calcium 105.7% Iron 261.2%
*Based on a 2000 Calorie diet
In the morning drain, cover with fresh water, and boil 15 minutes.
Drain and again cover with plenty of fresh water; add 1 onion, sliced; 1 clove of garlic, minced fine; and 1 teaspoon of salt.
Put on to cook slowly.
While the beans are simmering, dice the fresh pork fine, put into skillet with a teaspoon of shortening and brown nicely.
Cut the beef into small cubes, add these to the pork, and brown lightly.
Put in the other onion, sliced, and the other clove of garlic, minced, and continue cooking until the onion is tender but not brown.
Add the tomato sauce and water, the pepper, salt and other seasonings, and let cook for about 5 minutes.
Then turn the mixture into a kettle with the beans, and let boil slowly about 2 1/2 hours, or until the beans are thoroughly tender.
Warm up or finish cooking on the grill.
Taste to see that seasonings are right and add more salt if necessary.
More water may be added from time to time while the beans are cooking if they appear to be getting dry.