Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pinto Bean | 1/2 cup (86g) canned | 122 |
| Vegetable | 1 tbsp (14g) | 120 |
| Onion | 1 medium (110g) | 44 |
| 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
- 1¼ cups dried pinto beans
- vegetable cooking spray
- 1 medium onion, coarsely chopped
- salt and pepper, to taste
Directions
Wash and sort beans, discarding any stones.
Cover beans with 2 inches water in large saucepan; heat to boiling and boil, uncovered, 2 minutes.
Remove from heat; let stand, covered, 1 hour.
Drain beans; cover with 2 inches water and heat to boiling.
Reduce heat and simmer, covered, until beans are tender 1½ to 2 hours.
Drain, reserving 2 cups liquid.
Spray large skillet with cooking spray; heat over medium heat until hot.
Saute onion until tender, 3 to 5 minutes.
Add 1 cup beans and 1 cup reserved liquid to skillet; cook over high heat, mashing beans until almost smooth with end of meat mallet or potato masher.
Add half the remaining beans and liquid; continue cooking, mashing beans.
Repeat with remaining beans and liquid.
Season to taste with salt and pepper.