Easy Mexican Pinto Beans
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup dry pinto beans3 cups water1 tsp salt1 Tbsp Canola oil1-2 cloves garlic1/2 tsp ground cumin1/2 tsp cayenne pepper1/2 tsp chili powder 1 Onion, diced1 Green bell pepper, diced3 Roma tomatoes, dicedCilantro, handfulJuice of 1 lime
1. Rinse pinto beans and sort out stones. Place in slow cooker with 3 cups of water and salt. Cook on high 8-10 hours, untili almost desired firmness.
2. Heat 1 Tbsp canola oil, garlic and spices over med. heat.
3. While ingredients are heating, chop and add onion, pepper and tomato.
4. Drain and add cooked beans. Stir in cilantro leaves and lime.
5. Cook about 30 minutes or until beans are cooked to desired tenderness.
Serving Size: makes about 6 portions
Number of Servings: 6
Recipe submitted by SparkPeople user BETHARTEMIS.
2. Heat 1 Tbsp canola oil, garlic and spices over med. heat.
3. While ingredients are heating, chop and add onion, pepper and tomato.
4. Drain and add cooked beans. Stir in cilantro leaves and lime.
5. Cook about 30 minutes or until beans are cooked to desired tenderness.
Serving Size: makes about 6 portions
Number of Servings: 6
Recipe submitted by SparkPeople user BETHARTEMIS.
Nutritional Info Amount Per Serving
- Calories: 141.3
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 561.3 mg
- Total Carbs: 23.8 g
- Dietary Fiber: 7.2 g
- Protein: 6.7 g
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