Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
230
Calories
8g
Protein
12g
Fat
24g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pinto Bean | 1/2 cup (86g) canned | 122 |
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Cups Cooked Pinto Beans (including liquid)
- 1/4 Cup Shortening
- Salt
- White Pepper
Directions
1
Heat shortening on high in a large skillet. When shortening is hot, slowly add beans.
2
Allow beans to boil for approximately 5 minutes, do not stir.
3
When the beans have warmed completely, begin to mash with a spatula or spoon.
4
Continue to mash the beans until desired consistency is achieved.
5
Add salt and white pepper to taste.
6
Category:Tex-Mex Recipes
7
Category:Tex-Mex Vegetarian
Recipe sourced from
fandom