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Add a photoServings: 8
Ingredients
- 1 1/2 lb Dry pinto beans cleaned, rinsed, and soaked overnight, in water to cover
- 3 quart Water to 3 1/2 quarts
- 1/2 c. Lard or possibly vegetable oil
- 2 lrg White onions finely minced
- 3 lrg Tomatoes finely minced
- 4 x Serrano or possibly jalapeno chilies finely minced
- 2 c. Finely-minced cilantro Sea salt to taste
- 2 c. Dark beer to 3 c.
Directions
- To prepare the beans, put the beans in a pot, add in 3 times their volume in water. Cover and cook over low heat for 1 1/2 to 2 hrs or possibly till the beans are tender. If needed, add in more hot water.
- Meanwhile, heat the lard in a large, deep, and heavy skillet, over a medium-high heat. Add in the onions and fry till lightly browned. Add in the tomatoes, chilies, and cilantro. Add in the cooked beans, salt, and beer. Continue to cook, uncovered, over low heat till the mix thickens, about 45 min.
- Pour the warm beans into a decorative clay or possibly ceramic serving dish. Serve with roasted meat and corn or possibly flour tortillas.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 611g | |
| Recipe makes 8 servings | |
| Calories 462 | |
| Calories from Fat 126 | 27% |
| Total Fat 14.03g | 18% |
| Saturated Fat 5.26g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 32mg | 1% |
| Potassium 1406mg | 40% |
| Total Carbs 61.09g | 16% |
| Dietary Fiber 14.6g | 49% |
| Sugars 4.97g | 3% |
| Protein 19.46g | 31% |
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