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Suggest a better descriptionPick over beans for debris; rinse well and drain. Place in a 4 quart pot and add water to cover. Bring to a boil, simmer 3 minutes. Remove from heat, cover, and let soak for at least 4 hours. Pour off water. Add 5 cups fresh water, or just enough to cover beans. Bring to a simmer, then reduce heat to maintain a gentle bubbling. Add ham bone, onion and garlic. Partially cover (a whisper of steam should escape.) Cook 2 1/2 to 3 hours, or until beans are not sticking; give them a stir. Keep a kettle with hot water on stove -- if cooking liquid drops below the level of the beans, add no more than 1/2 cup water. When beans are tender, add chile powder, salt and pepper. Simmer 30 minutes longer. Scoop out 2 cups beans with a little cooking liquid. Roughly puree in blender on low speed. Stir puree back into beans and cook for a few minutes, stirring, until beans have thickened. Per serving: 200 calories, 12 g protein, 38 g carbohydrate, 1 g fat, 4 mg sodium, 16 g fiber, no cholesterol. Source: San Francisco Chronicle, 3 May 1995 Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA
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Serving Size: 1 Serving (139g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 89 | ||
Calories from Fat: 40 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.4g | 6 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 25.9mg | 8 % | |
Sodium 361.1mg | 12 % | |
Potassium 202mg | 5 % | |
Total Carbohydrate 3.1g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 2.3g | ||
Protein 9.6g | 14 % | |
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: 89
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