Mexican Pinto Bean Stew

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Mexican Pinto Bean Stew
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Health Score:
7,6 / 10
Difficulty:
easy
Difficulty
Preparation:
5 min.
Preparation
ready in 2 h. 5 min.
Ready in
Calories:
145
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie145 kcal(7 %)
Protein8.87 g(9 %)
Fat0.64 g(1 %)
Carbohydrates26.97 g(18 %)
Sugar added0 g(0 %)
Roughage8.98 g(30 %)
Vitamin A0.04 mg(5 %)
Vitamin D0 μg(0 %)
Vitamin E0.91 mg(8 %)
Vitamin B₁0.19 mg(19 %)
Vitamin B₂0.06 mg(5 %)
Niacin2.1 mg(18 %)
Vitamin B₆0.24 mg(17 %)
Folate169 μg(56 %)
Pantothenic acid0.23 mg(4 %)
Biotin0.66 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C2.16 mg(2 %)
Potassium446.75 mg(11 %)
Calcium68.09 mg(7 %)
Magnesium56.48 mg(19 %)
Iron2.05 mg(14 %)
Iodine0.37 μg(0 %)
Zinc1.04 mg(13 %)
Saturated fatty acids0.14 g
Cholesterol0 mg
Author of this recipe:
How healthy are the main ingredients?
onionsalt

Ingredients

for
4
Ingredients
2 ¼ cups
Pinto Bean (rinsed and drained)
11 cups
water (plus more if necessary)
½
white onion (outer skin peeled)
kosher salt (to taste)

Preparation steps

1.
Place beans in a large pot and cover with water. Make sure there is enough water to come up at least 3 inches above the top of the beans. Add the onion to the pot and bring to a boil.
2.
Let the beans simmer, partially covered, for about 1 ½ hours, or until the beans are soft. Add the salt once the beans are soft.
3.
Continue to simmer another 15 minutes or until the beans are almost starting to break apart and the liquid has thickened. It may be necessary to add more water while simmering if the liquid has dried out before the beans have softened enough.
4.
Remove the onion, transfer to a serving bowl or individual bowls and serve.