• 12servings
  • 15minutes
  • 161calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3
MineralsCopper, Natrium, Chromium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound dry pinto beans, rinsed

  2. 2 tablespoons minced garlic, divided

  3. 1 medium tomato, diced

  4. 2 tablespoons ground cumin

  5. 1 tablespoon chili powder

  6. 2 tablespoons olive oil

  7. salt to taste

Instructions Jump to Ingredients ↑

  1. Place the beans in a large saucepan, and cover with an inch of water. Place over high heat, and bring to a boil. When the beans have come to a boil, drain, and return them to the same pot. Cover the beans with 2 inches of water, and stir in 1 tablespoon of garlic, the tomato, cumin, and chili powder. Bring to a boil over high heat, then reduce heat to low, and simmer until the beans are very soft, about 3 hours and 45 minutes, adding water as needed.

  2. Once the beans have cooked, mash them with the remaining tablespoon of garlic, the oil, and salt to taste; use additional water as needed to achieve desired consistency. Place over low heat for 30 minutes, stirring occasionally. Serve.


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