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Pot Beans

Mexican.Chef's picture
  Dried pinto beans 2 1⁄2 Cup (40 tbs), sorted of debris
  Regular strength chicken broth 4 Cup (64 tbs)
  Onion 1 Medium, chopped
  Salt To Taste

Rinse beans and place in a large bowl.
Cover with cold water and soak at room temperature for at least 12 hours.
Place beans, broth, and onion in a 4-quart pan.
Bring to a boil; reduce heat, partially cover pan, and simmer until beans are tender (about 21/2 hours).
Season to taste with salt.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1669 Calories from Fat 51

% Daily Value*

Total Fat 6 g8.7%

Saturated Fat 1.1 g5.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2862 mg119.2%

Total Carbohydrates 302 g100.6%

Dietary Fiber 72.5 g289.9%

Sugars 22.4 g

Protein 102 g203.6%

Vitamin A 0.1% Vitamin C 72.1%

Calcium 55% Iron 127.8%

*Based on a 2000 Calorie diet

Pot Beans Recipe