Description
A hearty and flavorful dish made with pinto beans cooked in a savory broth.
Ingrédients
L'échelle
- 2 cups pinto beans, dried
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 green bell pepper, chopped
- 2 tomatoes, diced
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt to taste
- Black pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro for garnish
Instructions
- Rinse and soak the pinto beans overnight.
- Drain and rinse the beans again.
- In a large pot, heat olive oil over medium heat.
- Add onion, garlic, and green bell pepper. Sauté until softened.
- Add tomatoes, cumin, chili powder, salt, and pepper. Cook for 2 minutes.
- Add soaked beans and vegetable broth. Bring to a boil.
- Reduce heat and simmer for 1.5 to 2 hours, or until beans are tender.
- Adjust seasoning as needed.
- Serve hot, garnished with fresh cilantro.
Notes
- For a spicier version, add jalapeños.
- Allow beans to cool before storing them in the refrigerator.
- Beans can be served with rice or tortillas.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 2 hours
- Catégorie: Main Dish
- Méthode: Stovetop
- Cuisine: Mexican
La Nutrition
- Taille D'Une Portion: 1 cup
- Calories: 250
- Sucre: 2g
- De Sodium: 300mg
- La graisse: 4g
- Graisses Saturées: 1g
- Les Graisses Insaturées: 3g
- Les Gras Trans: 0g
- Les hydrates de carbone: 45g
- La fibre: 12g
- La protéine: 12g
- Le taux de cholestérol: 0mg
Mots-clés: borracho beans, pinto beans, Mexican recipe, vegetarian dish