Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
327
Calories
19g
Protein
2g
Fat
62g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pinto Bean | 1/2 cup (86g) canned | 122 |
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 can (16 ozs.) dark kidney beans, drained and rinsed
- 1 can (16 ozs.) light kidney beans, drained and rinsed
- 1 can (16 ozs.) pinto beans, drained and rinsed
- 1 (15 ozs.) can unsalted diced tomatoes
- 2 green peppers, cut into strips
- 1 Onion, chopped
- 1 tsp. oregano leaves, crushed
- 1/2 tsp. ground cumin
- 1 tsp. sage
- 1/2 tsp. black pepper
- water
Directions
1
Combine all the ingredients in a slow cooker.
2
Add water to cover the beans.
3
Cook on HIGH for 6-7 hours.
4
No heating up the kitchen - let your slow cooker do all the work.
5
Category:Bean Recipes
Recipe sourced from
fandom