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Fresh Pinto Beans with Tomatoes

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Submitted by Barshar

YIELD

4 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

1 453.6
POUND G PINTO BEANS
fresh
¼ 59
CUP ML OLIVE OIL
fruity
1 1
EACH EACH ONIONS
onion finely diced or grated
2 2
EACH EACH TOMATOES
large , , seeded and
¼ 1.3
TEASPOON ML PAPRIKA
sweet
1 1
PINCH PINCH CUMIN
ground *
1 1
EACH EACH GARLIC CLOVES
large
1 1
X X SALT *
1 1
X X BLACK PEPPER *
1 1
X X SUGAR
if necessary *
1 237
CUP ML WATER
1 15
TABLESPOON ML LEMON JUICE
1 15
TABLESPOON ML PARSLEY LEAVES
chopped
1 15
TABLESPOON ML CILANTRO
chopped

Directions

Shell beans, rinse them off and put them in a saucepan with water to cover.

Bring to a boil for 15 minutes, then drain and return the beans to the pan.

Add the oil, onions, tomatoes, paprika, cumin, garlic, ½ teaspoon salt, some freshly ground pepper and a cup of water.

Cover and cook over a low flame until the beans are tender, about an hour.

Taste for salt and add more if necessary.

If the tomatoes are too acidic, add enough sugar to balance the flavor.

Remove from heat and season to taste with the lemon juice.

Turn beans, and their juices, into a serving dish.

Garnish with the parsley and cilantro.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 282g (9.9 oz)
Amount per Serving
Calories 243 54% from fat
 % Daily Value *
Total Fat 15g 22%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 341mg 14%
Total Carbohydrate 8g 8%
Dietary Fiber 7g 26%
Sugars g
Protein 13g
Vitamin A 13% Vitamin C 24%
Calcium 7% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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