Cantina Pinto Beans Recipe
Recipe By Taste Of Home
This dish was inspired by one served at a restaurant in Dallas, Texas. The chef added chunks of ham, but my version is meatless. It makes a great Tex-Mex side or a filling lunch when served with cornbread. —L. R. Larson, Sioux Falls, South Dakota.
3.8
18 Rating -
Rate
Non Vegdiet
45minstotal
15minsPrep
30minsCook
45m.total
15m.Prep
30m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Cantina Pinto Beans Recipe
- 1/5 cup Dried pinto beans
- 1/5 can Reduced Sodium Chicken Broth
- 1/5 Celery ribs, diced
- 0.03 cup Diced Onion
- 0.03 cup Diced Green Pepper
- 1/10 Garlic clove, minced
- 1/5 Bay leaves
- 1/10 teaspoon Ground Cumin
- 1/20 teaspoon Rubbed Sage
- 0.03 teaspoon Crushed Red Pepper Flakes
- 1/5 can Mexican diced tomatoes, undrained
- 1/20 teaspoon Salt
- As required Chopped Fresh Cilantro
Nutrition
value
value
43
calories per serving
< 1 g Fat2 g Protein7 g Carbs3 g FiberOther
Current Totals
- Fat< 1g
- Protein2g
- Carbs7g
- Fiber3g
MacroNutrients
- Carbs7g
- Protein2g
- Fiber3g
Fats
- Fat< 1g
Vitamins & Minerals
- Calcium40mg
- Iron1mg
- Vitamin A143mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B918mcg
- Vitamin B120mcg
- Vitamin C9mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium20mg
- Manganese< 1mg
- Phosphorus45mg
- Selenium1mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste Of Home