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Ingredients
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1 pound dried pinto beans
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1 onion, chopped
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1 clove garlic, minced
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2 jalapeno peppers, chopped
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salt and ground black pepper to taste
Directions
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Place pinto beans into a large bowl and cover with several inches of water; soak at least 8 hours and up to 24 hours. Drain and rinse before using.
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Place soaked pinto beans, onion, garlic, and jalapeno peppers in a slow cooker; pour enough water over mixture to cover with several inches. Cook on Medium-Low, 4 to 6 hours. Season with salt and black pepper.
Nutrition Facts (per serving)
194 | Calories |
1g | Fat |
36g | Carbs |
12g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 194 | |
% Daily Value * | |
Total Fat 1g | 1% |
Saturated Fat 0g | 1% |
Sodium 2mg | 0% |
Total Carbohydrate 36g | 13% |
Dietary Fiber 12g | 43% |
Total Sugars 1g | |
Protein 12g | 24% |
Vitamin C 4mg | 4% |
Calcium 64mg | 5% |
Iron 3mg | 16% |
Potassium 598mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.