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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 318.3
  • Total Fat: 7.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 465.3 mg
  • Total Carbs: 63.5 g
  • Dietary Fiber: 13.6 g
  • Protein: 11.4 g

View full nutritional breakdown of Pintos Picadillo calories by ingredient
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Pintos Picadillo

Submitted by: MARASCA

Introduction

This is a slow-cooker recipe, slightly modified from the recipe in the cookbook "Fresh from the Vegetarian Slow Cooker." Flavorful and full of healthy ingredients! This is a slow-cooker recipe, slightly modified from the recipe in the cookbook "Fresh from the Vegetarian Slow Cooker." Flavorful and full of healthy ingredients!
Number of Servings: 6

Ingredients

    Olive Oil, 1 tbsp
    Onions, raw, 1 medium, diced
    Red bell peppers, 1 medium, diced
    Garlic, 2 cloves, minced or pressed
    Cumin seed, 2 tsp powdered
    Coriander seed, 2 tsp powdered
    Pinto beans, 2 cans, drained and rinsed
    Diced canned Tomatoes, 1 14.5 oz can
    Granny smith apple, 1 medium, peeled and chopped
    Cooked brown rice, 2 cups
    Raisins, .5 cup
    Black Olives, .25 cup, diced
    Almonds, .25 cup, chopped or use slivered
    Parsley, .25 cup, chopped
    Salt and pepper to taste
    Tabasco or other hot sauce to taste

Directions

1. Heat oil in a skillet and cook onions and bell peppers in it. Cook until softened, about 5 minutes.
2. Add garlic, cumin, coriander. Cook for another minute.
3. Add onion and pepper mixture, plus all ingredients through granny smith apple to a slow cooker.
4. Add 1 cup of water to the slow cooker and stir.
5. Cook on low for 6-8 hours.
6. 10 minutes before serving, add the rest of the ingredients. Allow to heat through and then serve.

Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user MARASCA.






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