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Cowgirl Beans
Cowgirl Beans
is an easy, budget-friendly recipe featuring dried pinto beans cooked with tomato, jalapeno, and onion.
Prep Time
15
minutes
minutes
Cook Time
1
hour
hour
35
minutes
minutes
Total Time
1
hour
hour
50
minutes
minutes
Servings
4
servings
Ingredients
▢
8
ounces
dried pinto beans
▢
6 ½
cups
water
▢
1
teaspoon
salt
▢
1
medium onion
chopped
▢
1
tablespoon
canola oil
▢
1
small fresh jalapeno
finely chopped
▢
1
small ripe tomato
chopped
▢
¼
cup
chopped cilantro
Instructions
Rinse the beans and place them in a large pot with the water.
Bring the beans up to the boil. Partly cover beans and cook at a simmer for 1 hour.
Add the salt and half of the chopped onion. Continue cooking, uncovered, for about 30 minutes more.
Heat the oil in a small skillet and add the remaining onion and chopped jalapeno. Cook just until the onion is wilted.
Stir in the tomatoes and cilantro. Cook for an additional 3 minutes.
Remove one cup of the beans with their liquid and process them in a blender or food processor until as fine as possible.
Return the pureed mixture to the beans and stir together.
Add the tomato-onion mixture to the beans and continue to simmer about 5 minutes more.
Serve as is or with toppings of grated cheddar cheese, chopped scallions, sour cream and salsa.
Notes
Nutrition
Serving:
1
|
Calories:
245
kcal
|
Carbohydrates:
39
g
|
Protein:
13
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Trans Fat:
1
g
|
Sodium:
611
mg
|
Potassium:
917
mg
|
Fiber:
10
g
|
Sugar:
3
g
|
Vitamin A:
362
IU
|
Vitamin C:
14
mg
|
Calcium:
86
mg
|
Iron:
3
mg