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Greens With Beans And Chile & Drunken Beans

Mexican.Chef's picture
Ingredients
  Spinach 1 1⁄2 Pound (Fresh)
  White onion 1⁄2 Small, sliced (Separated Into Rings)
  Vegetable oil 1 Tablespoon
  Garlic 2 Clove (10 gm)
  Cooked pinto beans 1⁄2 Cup (8 tbs)
  Crushed new mexican red chili 1 Tablespoon (Seeds Included)
  Distilled vinegar 1 Teaspoon
  Salt To Taste
Directions

Rinse the spinach in a lot of water two or three times to remove any grit.
Drain off the excess water and tear the leaves into smaller pieces, if necessary, and place them in a bowl.
In a saute pan over medium-high heat, quickly saute the onions in the oil until they soften, 1 or 2 minutes.
Prepare a steamer and place the garlic, if desired, in the water at the bottom.
Toss the spinach with a little oil, and steam it until it's just soft, about 2 minutes.
Toss the spinach with the onions, beans, chile and vinegar.
Season to taste with the salt and serve immediately.

Recipe Summary

Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Bean

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Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 506 Calories from Fat 186

% Daily Value*

Total Fat 21 g32.6%

Saturated Fat 2.8 g14%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1189.9 mg49.6%

Total Carbohydrates 61 g20.2%

Dietary Fiber 28.4 g113.7%

Sugars 5.9 g

Protein 31 g63%

Vitamin A 1287.9% Vitamin C 350.1%

Calcium 74.6% Iron 114%

*Based on a 2000 Calorie diet

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Greens With Beans And Chile & Drunken Beans Recipe