Nutrition balance score
Great
Glycemic Index
38
Low
Glycemic Load
51
High
Nutrition per serving
Calories780.9 kcal (39%)
Total Fat13.9 g (20%)
Carbs133.5 g (51%)
Sugars19 g (21%)
Protein35.7 g (71%)
Sodium1949.3 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 ozgreen chile
diced, hatch
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!
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