Photo: Cala
Estimated Nutrition (whole recipe, rough)
236
Calories
13g
Protein
4g
Fat
38g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pinto Bean | 1/2 cup (86g) canned | 122 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Water | not in our table | 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
- 1 - 16 oz. jar Tejano salsa, mild, medium or hot
- 1 - 16 oz. jar of water
- 4 - 15.5 oz. cans Trappey's pinto beans (flavored with slab bacon)
- 1 - small onion chopped (use red onion for added color)
- 1 - small bundle cilantro chopped (remove half of the stems)
- 1 - Tbsp. Tony Chachere's seasoning
- 1 - Tsp. garlic powder (to taste)
Directions
1
Put everything into a pot (except cilantro) and bring to a boil for approx. 10 min. Add the cilantro last. These beans are outstanding and easy to make.
2
Category:Tex-Mex Recipes
3
Category:Tex-Mex Soups
Recipe sourced from
fandom