Pinto Beans
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 46.6
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 286.8 mg
- Total Carbs: 8.8 g
- Dietary Fiber: 2.7 g
- Protein: 2.8 g
View full nutritional breakdown of Pinto Beans calories by ingredient
Introduction
Just a plain, cheap way to cook pinto beans. You can also use dry black beans or dry kidney beans, if you like. Just a plain, cheap way to cook pinto beans. You can also use dry black beans or dry kidney beans, if you like.Number of Servings: 12
Ingredients
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2 cups dry pinto beans
3 beef bouillon cubes (edited 7/17/09, you can substitute vegetable stock cubes to make this truly vegetarian)
2 tbsp garlic powder
1 tbsp black pepper
6 cups water
Directions
Soak beans overnight in 6 cups water. Drain and rinse. Combine beans, bouillon cubes, garlic powder, pepper, and 6 cups water. Bring to a full rolling boil. Reduce heat to medium-low and simmer 1 1/2 hours. Makes 6 cups cooked pinto beans.
Number of Servings: 12
Recipe submitted by SparkPeople user AZDESERTROSE.
Number of Servings: 12
Recipe submitted by SparkPeople user AZDESERTROSE.
Member Ratings For This Recipe
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SWEETTART6
I love the flavor of these beans. I doubled the recipe & cooked on high for 8 hrs. in crockpot. I will mash some & leave some whole & freeze several portions. I love to garnish them as mexican without actually refrying them. Flavor is same & it keeps the bad stuff low. a very thrifty recipe! - 6/26/09
Reply from AZDESERTROSE (7/15/09)
Thank you! I'm glad you liked it. The beans do freeze well. I tend to make this recipe and use some of the beans right away and let the rest cool and freeze them in 2-cup containers because about 2 cups of cooked beans is enough for most of the recipes I use these beans in.
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MIMATEXAS
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ROBERTAGONZALEZ
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GORGEOUSMOMMA
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GRANDMAJAN1944