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Mexican Low Fat Pinto Beans

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  Water 4 Cup (64 tbs)
  Pinto beans 1 Pound
  Onion 1 Medium, chopped
  Minced garlic 1 Teaspoon
  Lite salt 1⁄2 Teaspoon
  Cumin seed 1 Teaspoon
  Diced tomatoes with green chilies 1 Can (10 oz) (1 Can Rotel, Undrained)

Soak beans overnight.
Mix water, beans, and onion in a 4-qt.
Dutch oven.
Cover and heat to boiling; boil 2 minutes.
Remove from heat and let stand 1 hour.
Add just enough water to cover beans.
Stir in remaining ingredients.
Heat to boiling; reduce heat.
Cover and simmer, stirring occasionally, until beans are tender, about 2 hours.
Add water during cooking if necessary.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1734 Calories from Fat 61

% Daily Value*

Total Fat 7 g10.7%

Saturated Fat 1.2 g6.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1765.3 mg73.6%

Total Carbohydrates 317 g105.7%

Dietary Fiber 76.5 g306%

Sugars 26.7 g

Protein 101 g201.3%

Vitamin A 32.4% Vitamin C 148.7%

Calcium 92.6% Iron 160.6%

*Based on a 2000 Calorie diet

Mexican Low Fat Pinto Beans Recipe