Cowboy Pinto Beans - 23g Carbs, 7g Fiber, 4g Sugar
From: www.drgourmet.
Servings: 4
Serving size: about 1 1/4 cup
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe will keep well in the refrigerator for 3-4 days. Reheat
gently. (Also good cold.)
1 tsp canola or olive oil
1 medium white onion (diced)
1 medium green bell pepper (diced)
2 15oz can no salt added pinto beans (drained and rinsed)
2 cups water
1 Tbsp tomato paste
1 Tbsp molasses
1 tsp chili powder
1/2 tsp salt
Fresh ground black pepper (to taste)
1/2 tsp cumin
Place the oil in a pan over medium-high heat. Add the onion and saute
for three minutes. Add the bell pepper and cook for another two minutes.
Add the beans, water, tomato paste, molasses, chili powder, salt, pepper
and cumin and stir. Cook on medium high for about 5 minutes.
Reduce the heat and simmer on low for about 45 minutes or until the
sauce thickens. Stir them occasionally while they are simmering.
Serve.
Servings: 4
Serving size: about 1 1/4 cup
Nutrition per Serving:
129 Calories, 15 Calories from Fat, 2g Total Fat, 0g Saturated Fat,
0mg Cholesterol, 305mg Sodium, 23g Total Carbs, 7g Dietary Fiber,
4g Sugars, 6g Protein
Vitamin A 7%
Vitamin C 43%
Calcium 5%
Iron 11%
Vitamin K 6 mcg
Potassium 466 mg
Magnesium 51 mg
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