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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 179.0
  • Total Fat: 3.8 g
  • Cholesterol: 3.6 mg
  • Sodium: 977.0 mg
  • Total Carbs: 23.5 g
  • Dietary Fiber: 7.6 g
  • Protein: 13.4 g

View full nutritional breakdown of Opal's Pinto Beans calories by ingredient
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Opal's Pinto Beans

Submitted by: NOBADDAYS

Introduction

This is a basic recipe that I make every week. It also freezes very well for use later on. I use these beans for burritos in whole wheat tortillas, on tostadas, or just served with corn bread. A nice side dish for any Mexican meal and very healthy. Omit cheese to save calories, but I like the cheese it adds creaminess. This is a basic recipe that I make every week. It also freezes very well for use later on. I use these beans for burritos in whole wheat tortillas, on tostadas, or just served with corn bread. A nice side dish for any Mexican meal and very healthy. Omit cheese to save calories, but I like the cheese it adds creaminess.
Number of Servings: 8

Ingredients

    4 cups pinto beans (small bag)
    2 cups chicken broth
    water - enough to fill the pot 2 inches above beans
    2 tsp salt or to taste
    1 tsp pepper
    1 TBS olive oil
    1 TBS vinegar - apple cider or white is fine
    1 8 oz can of tomato sauce
    1 cup lowfat shredded cheddar cheese

Directions

Check beans discard any rocks or damaged pieces, rinse and soak for 8 hours, rinse and fill the pot with water and chicken broth to about 2 inches above beans, add salt, pepper, olive oil, vinegar, tomato sauce. Cook on low to medium heat for several hours or until tender, stir in cheese during the last hour or so. Cool and put into containers for fridge and freezer.

Number of Servings: 8

Recipe submitted by SparkPeople user NOBADDAYS.






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