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Pinto Beans Vinaigrette

herbal.chef's picture
  Dried kidney beans 1 Cup (16 tbs)
  Carrot 1 , scraped and sliced
  Onion 1 Small, stuck with 4 cloves
  Cloves 4
  Garlic 2 Clove (10 gm), finley minced
  Freshly ground pepper To Taste
  Salt To Taste
  Finely chopped onion 1⁄2 Cup (8 tbs)
  Coarsely chopped parsley 1 Tablespoon
  Olive oil 9 Tablespoon
  Wine vinegar 3 Tablespoon
  Canned tuna packed in oil 7 Ounce (1 Can)

Soak the beans overnight in cold water to cover.
Drain the beans and place them in a large saucepan.
Add water to cover to one inch over the top of the beans.
Add the carrot, onion stuck with cloves, half the garlic, salt and pepper.
Bring to a boil and simmer one to one and one-half hours or until the beans are tender but not mushy.
Drain the beans and place them in a mixing bowl.
Add the chopped onion, parsley, salt, pepper, remaining garlic, oil and vinegar.
Cut tuna into bite-size pieces and toss it with the beans.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2235 Calories from Fat 1337

% Daily Value*

Total Fat 152 g233.1%

Saturated Fat 22.6 g112.8%

Trans Fat 0 g

Cholesterol 70 mg23.3%

Sodium 1079.3 mg45%

Total Carbohydrates 143 g47.8%

Dietary Fiber 34.5 g138.1%

Sugars 15.6 g

Protein 81 g161.5%

Vitamin A 229.2% Vitamin C 85.6%

Calcium 27.1% Iron 92.4%

*Based on a 2000 Calorie diet

Pinto Beans Vinaigrette Recipe