Pinto beans and brown rice
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 165.4
- Total Fat: 9.0 g
- Cholesterol: 17.5 mg
- Sodium: 350.5 mg
- Total Carbs: 17.7 g
- Dietary Fiber: 6.5 g
- Protein: 8.3 g
View full nutritional breakdown of Pinto beans and brown rice calories by ingredient
Introduction
This recipe came from a book called The Healthy Family Cookbook. Totally awesome! I halved this because I didn't know how much it makes. Serve with choice of veggies. This recipe came from a book called The Healthy Family Cookbook. Totally awesome! I halved this because I didn't know how much it makes. Serve with choice of veggies.Number of Servings: 4
Ingredients
-
Beans:
1 cup pinto beans
1/2 tbsp canola oil
1 medium onion, peeled and thinly sliced
Salt
1 red pepper, cored and thinly sliced
1 jalapeno pepper, corred, seeded, and chopped
1 tbsp cumin
1 tbsp chili powder
1.5 tbsp tomato paste
3 1/2 cups water
Black pepper
Garnish:
2 ounces cheddar cheese, grated
4 tbsp sour cream
Directions
Soak beans, either quick soak or over night. Then drain the soak water and rinse.
Preheat the oven to 300 degrees.
Heat the canola oil on a large dutch oven over medium heat. When the oil is hot, add the garlic and cook for 1 minute. Add the onion and sprinkle with kosher salt. Cook the onions for 4 minutes, stirring often. Add the bell peppers and jalapeno peppers. Cover the pot and cook the ingredients for 4 minutes, stirring often.
Add the spices and stir in the tomato paste. Raise the heat to hight and add the water. Add the beans and season with kosher salt and black pepper. Bring to a boil. Cover the pot and transfer to the oven. Braise beans until tender, approximately 2 hours.
Serve with brown rice or whole wheat tortillas. Not included in the calorie count.
Garnish with cheese and sour cream which is included in the calorie count.
Number of Servings: 4
Recipe submitted by SparkPeople user RACHELRN4.
Preheat the oven to 300 degrees.
Heat the canola oil on a large dutch oven over medium heat. When the oil is hot, add the garlic and cook for 1 minute. Add the onion and sprinkle with kosher salt. Cook the onions for 4 minutes, stirring often. Add the bell peppers and jalapeno peppers. Cover the pot and cook the ingredients for 4 minutes, stirring often.
Add the spices and stir in the tomato paste. Raise the heat to hight and add the water. Add the beans and season with kosher salt and black pepper. Bring to a boil. Cover the pot and transfer to the oven. Braise beans until tender, approximately 2 hours.
Serve with brown rice or whole wheat tortillas. Not included in the calorie count.
Garnish with cheese and sour cream which is included in the calorie count.
Number of Servings: 4
Recipe submitted by SparkPeople user RACHELRN4.