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Ranch Style Pinto Beans Recipe
|Dried pinto beans||2 Cup (32 tbs), soaked and ready to cook|
|Tomatoes||2 Large, peeled and chopped|
|Onion||1 Medium, chopped|
|Garlic||2 Clove (10 gm), minced|
|Hot chili pepper||1⁄2 , peeled, seeded and chopped (Or To Taste)|
|Ground cumin||1⁄2 Teaspoon|
|Olive oil||2 Tablespoon|
|Lemon juice||2 Tablespoon (Of 1 Lemon)|
|Freshly ground pepper||To Taste|
|Tortillas||8 , toasted|
Serving size: Complete recipe
Calories 2401 Calories from Fat 484
% Daily Value*
Total Fat 52 g80.7%
Saturated Fat 12.4 g61.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1610.2 mg67.1%
Total Carbohydrates 384 g127.9%
Dietary Fiber 82.9 g331.6%
Sugars 36.5 g
Protein 107 g213.3%
Vitamin A 62.1% Vitamin C 188.6%
Calcium 71.6% Iron 142.2%
*Based on a 2000 Calorie diet
1.In a large saucepan, put beans along with water sufficient to cover beans plus 3 more inches.
2.Let the ingredients boil.
3.Lower the flame and cook for atleast 1 hour until the beans are soft.
4.Once done, strain and keep the cooking liquid aside.
5.Put beans in the saucepan along with tomatoes, onion, garlic, chile pepper, cumin, olive oil and lemon juice.
6.Let the ingredients cook on low flame without covering.
8.Put water if needed to prevent sticking at the bottom of the pan.
9.Add salt and pepper as per tatse.
10.Serve the beans warm