From doTERRA Living Magazine - Fall 2013
Wash pinto beans and soak overnight in cold water. Drain and dump into slow cooker. Stir in cumin, paprika, dried garlic flakes and taco seasoning.
Mince garlic and onions, stir into slow cooker.
Dice bell peppers and tomatoes, stir into slow cooker.
Stir in water, coconut oil, apple cider vinegar and cilantro essential oil. Water level should be 1-2 inches from top.
Cover slow cooker and cook on high until beans are very; tender (about 5 hours).
Add lime essential oil before serving.
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Serving Size: 1 Serving (2225g) | ||
Recipe Makes: Servings | ||
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Calories: 2296 | ||
Calories from Fat: 350 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38.8g | 52 % | |
Saturated Fat 25.3g | 127 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 593.4mg | 20 % | |
Potassium 9934.7mg | 261 % | |
Total Carbohydrate 370.2g | 109 % | |
Dietary Fiber 92g | 368 % | |
Sugars, other 278.2g | ||
Protein 114.2g | 163 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2296
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