Nutrition balance score
Great
Glycemic Index
38
Low
Glycemic Load
51
High
Nutrition per serving
Calories733.6 kcal (37%)
Total Fat13.9 g (20%)
Carbs133.5 g (51%)
Sugars19 g (21%)
Protein35.7 g (71%)
Sodium1933.4 mg (97%)
Fiber33.6 g (120%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

3 cupsdry beans
i used 3 different kinds from rancho gordo pinto, jacob’s cattle, and domingo rojo

2 Tbspolive oil

1yellow onion
medium, diced

4cloves garlic
large, minced

2.5 TbspChili Powder

1 Tbspcumin

2 ½ tspMexican oregano

2 tspsmoked paprika

1 ½ tspsalt

½ tsppepper

1 x 28 ozcan fire-roasted diced tomatoes

4 ozhatch green chile
diced

2 tspcocoa powder

2 cupsvegetable broth

toppings

Shredded white cheddar cheese
Instructions
Step 1
CATCH UP!
Step 2
RECIPE!
Step 3
1. Add the beans to a large pot or Dutch oven and fill with water until beans are covered by a least one inch. Bring to a boil, reduce to a simmer, and cook for 20 minutes to soften the beans. Drain and set aside.
Step 4
2. In the same pot, add the olive oil on medium heat. Add the onion, and sauté for 2-3 minutes to soften. Add the garlic, and sauté for another minute. Then add the chili powder, cumin, Mexican oregano, smoked paprika, salt, and pepper, and mix together.
Step 5
3. Add in the diced tomatoes, green chile, and cocoa powder. Mix together and bring to a simmer. Add back in the beans and vegetable broth. Bring to a boil, and then reduce to a simmer. Cover, and cook for 1 hour or until liquid has been absorbed and beans are fully cooked. Serve with toppings!
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!