Frijoles Recipe
User Reviews
5
3 reviews
Excellent
Frijoles Recipe
Report
One bite of these beautiful beans will leave you toasty-warm and begging for more. So make sure you have enough for leftovers!
Share:
Ingredients
- 2 tablespoons olive oil
- 1 white onion chopped, medium
- 1 jalapeno pepper chopped, fresh
- 4 cloves garlic minced
- 1 pound pinto beans dried
- 1/3 cup cilantro chopped (plus more for garnish, fresh leaves
- kosher salt to taste
- 1/2 teaspoon cumin
- water as needed
Instructions
- In a medium skillet, cook the onion, jalapeño pepper, and garlic in olive oil until the peppers and onions have softened and the garlic is fragrant.
- Place beans into a large pot with cilantro, then add the onions, peppers, and garlic. Add enough water to cover everything by 4 to 5 inches. Bring to a boil.
- Once boiling, reduce the heat, and simmer for 2 to 4 hours, or until beans are soft. Check on the pot occasionally and add more water if it gets low.
- Season to taste with salt and cumin once the beans are soft. Garnish with additional chopped cilantro leaves and serve.
Nutrition Information
Show Details
Calories
158kcal
(8%)
Carbohydrates
25g
(8%)
Protein
8g
(16%)
Fat
3g
(5%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
0.4g
(2%)
Monounsaturated Fat
2g
(10%)
Sodium
5mg
(0%)
Potassium
551mg
(12%)
Fiber
6g
(24%)
Sugar
1g
(2%)
Vitamin A
44IU
(1%)
Vitamin C
5mg
(6%)
Calcium
48mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Calories | 158kcal | 8% |
| Carbohydrates | 25g | 8% |
| Protein | 8g | 16% |
| Fat | 3g | 5% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 5mg | 0% |
| Potassium | 551mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 1g | 2% |
| Vitamin A | 44IU | 1% |
| Vitamin C | 5mg | 6% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
Other Recipes
You'll Also Love
