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Pinto Beans Stir Fried

Fat.Freedom's picture
  Pinto beans 2⁄3 Cup (10.67 tbs) (Use Dry Variety)
  Green pepper 1 , cut into thin strips
  Celery stalks 4 , thin bias-cut
  Onions 2 Medium, sliced
  Frozen french cut green beans 10 Ounce (1 Package)
  Tomatoes 3 Medium, cut in wedges
  Cornstarch 1 Teaspoon
  Soy sauce 1 Teaspoon
  Beef bouillon granules 1 Teaspoon
  Water 1⁄2 Cup (8 tbs)
  Chicken stock 2 Cup (32 tbs)
  Fresh root ginger 1⁄2 Teaspoon, grated
  Black pepper 1⁄8 Teaspoon
  Curry powder 1⁄2 Teaspoon
  Parsley 1⁄4 Cup (4 tbs), chopped
  Cooked brown rice 3 Cup (48 tbs)

1. Cook pinto beans.
2. Prepare vegetables.
3. Combine cornstarch, soy sauce, bouillon granules, and water. Set aside.
4. Heat wok or nonstick pan and add chicken stock, ginger root, black pepper, curry powder, and parsley.
5. Add the celery and onion and stir-fry until tender-crisp.
6. Add cornstarch mixture, stirring until thickened and shiny.
7. Add cooked pinto beans, green pepper, French-cut green beans, parsley, and tomato. Cook until all of the vegetables are heated thoroughly.

Recipe Summary

Difficulty Level: 
Side Dish
Stir Fried

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Average: 3.9 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1676 Calories from Fat 126

% Daily Value*

Total Fat 14 g22.2%

Saturated Fat 3.4 g17%

Trans Fat 0 g

Cholesterol 14.6 mg4.9%

Sodium 2366.5 mg98.6%

Total Carbohydrates 320 g106.7%

Dietary Fiber 53.9 g215.7%

Sugars 51.7 g

Protein 67 g133.5%

Vitamin A 113.2% Vitamin C 386.4%

Calcium 45.7% Iron 82.8%

*Based on a 2000 Calorie diet

Pinto Beans Stir Fried Recipe