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Mexican Barbecued Beans

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Ingredients
  Pinto beans 6 Cup (96 tbs), cooked
  Carrot 1 , shredded
  Onions 2 Large, chopped
  Garlic 1 Clove (5 gm), minced
  Beef bouillon 2 Cup (32 tbs)
  Chili powder 2 Teaspoon
  Cumin 3⁄4 Teaspoon
  Dried red pepper 1⁄4 Teaspoon, crushed
  Tomato sauce 4 Cup (64 tbs)
Directions

1. Place cooked beans in a pot. Cover with 2 inches of water.
2. Add carrots, onion, garlic, bouillon, chili powder, cumin, and red pepper.
3. Bring to a boil. Reduce heat, cover, and simmer for 1 hour.
4. Stir in tomato sauce. Cover and simmer for 2 hours or until tender. Uncover the last hour for a thicker consistency.

Recipe Summary

Cuisine: 
Mexican
Course: 
Side Dish
Ingredient: 
Vegetable

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Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4474 Calories from Fat 173

% Daily Value*

Total Fat 19 g30%

Saturated Fat 4 g19.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1974.7 mg82.3%

Total Carbohydrates 826 g275.2%

Dietary Fiber 196.5 g786.1%

Sugars 103.4 g

Protein 256 g512.9%

Vitamin A 373.1% Vitamin C 419.1%

Calcium 160.6% Iron 377.4%

*Based on a 2000 Calorie diet

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Mexican Barbecued Beans Recipe