PINTO BURROCHO VEGETARIAN BEANS

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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
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Introduction

VERY TASTY VEGETARIAN VERSION OF SOUTH OF THE BORDER BEANS VERY TASTY VEGETARIAN VERSION OF SOUTH OF THE BORDER BEANS
Number 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.

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