PINTO BURROCHO VEGETARIAN BEANS
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 182.1
- Total Fat: 1.1 g
- Cholesterol: 0.0 mg
- Sodium: 7.9 mg
- Total Carbs: 35.1 g
- Dietary Fiber: 11.4 g
- Protein: 10.2 g
View full nutritional breakdown of PINTO BURROCHO VEGETARIAN BEANS calories by ingredient
Introduction
VERY TASTY VEGETARIAN VERSION OF SOUTH OF THE BORDER BEANS VERY TASTY VEGETARIAN VERSION OF SOUTH OF THE BORDER BEANSNumber of Servings: 16
Ingredients
-
10 CUPS DRY PINTO BEANS
1 BERMUDA (RED) ONION-CHOPPED
3 MEDIUM TOMATOES-CHOPPED IN LARGE CHUNKS
4 ROASTED FRESH HATCH OR ANCHO CHILIS
3 FRESH CHILIS
1/2 CUP DRIED ANCHO CHILI SAUCE (MAKE WITH DRIED ANCHO CHILIS-BOIL 45 MN - 1 HOUR THEN FRAPPE IN BLENDER)
HANDFUL OF PARSLEY
3 CLOVES GARLIC ROUGHLY CHOPPED
6 TBS. CUMIN POWDER
1 TBS SALT
*****************
10 cup Beans, pinto
3 large whole (3" dia) Red Ripe Tomatoes
3 large (2-1/4 per lb, approx 3- Sweet peppers (bell)
4 pepper Pepper, ancho, dried
4 pepper Hot Chili Peppers
1 cup, chopped Onions, raw
Directions
SORT AND RINSE PINTO BEANS. SOAK 8 HOURS OR OVERNIGHT
RINSE BEANS AFTER SOAKING AND ADD TO A LARGE STOCK POT. ADD WATER TO COVER 2" ABOVE BEANS AND BRING TO BOIL.
BOIL ONE HOUR
ADD THE ANCHO CHILI SAUCE AND ALL THE CHOPPED VEGETABLES
BOIL AN ADDITIONAL HOUR
ADD CUMIN BOIL 30 MINUTES MORE OR UNTIL BEANS ARE TENDER.
ADD SALT
Serving Size: MAKES 16-1 1/2 CUP SERVING
Number of Servings: 16
Recipe submitted by SparkPeople user DANDELIONWINE_O.
RINSE BEANS AFTER SOAKING AND ADD TO A LARGE STOCK POT. ADD WATER TO COVER 2" ABOVE BEANS AND BRING TO BOIL.
BOIL ONE HOUR
ADD THE ANCHO CHILI SAUCE AND ALL THE CHOPPED VEGETABLES
BOIL AN ADDITIONAL HOUR
ADD CUMIN BOIL 30 MINUTES MORE OR UNTIL BEANS ARE TENDER.
ADD SALT
Serving Size: MAKES 16-1 1/2 CUP SERVING
Number of Servings: 16
Recipe submitted by SparkPeople user DANDELIONWINE_O.