Recipes · Mexican · Stews
Charro Beans
One serving has 301 kcal and 16 g protein, and at least a fifth of a woman's daily need of folate (63%), copper (54%), manganese (40%), thiamin (40%), phosphorus (38%) and selenium (37%). Ready in 70 minutes.
- Preparation: 10 min
- Cooking: 60 min
- Makes: 1 serving (160 g)
- Difficulty: Easy
- Diets: Gluten-free, Dairy-free
- Contains: pork
Ingredients
- 45 g Pinto beans, dried
- 15 g Bacon, raw
- 20 g Chorizo, fresh (Mexican)
- 40 g Tomatoes, raw
- 20 g Onions, raw
- 10 g Jalapeño peppers, raw
- 5 g Garlic, raw
- 4 g Cilantro, fresh
- 0.5 g Salt
Method
- Rinse the pinto beans, cover generously with water, and simmer for 1-1.5 hours until tender, topping up the water as needed.
- In a separate pan, cook the chopped bacon and chorizo over medium heat for 5-6 minutes until browned.
- Add the onion, jalapeño and garlic and cook for 4 minutes until softened.
- Stir in the tomato and cook for 3 minutes.
- Add this mixture to the pot of cooked beans along with a little of their cooking liquid, and simmer together for 15 minutes so the flavors combine.
- Season with the salt, finish with cilantro, and serve hot as a soupy side.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 301 kcal | 14% |
| Carbohydrates | 34.8 g | |
| Water | 94.5 mL | |
| Fiber | 8.3 g | 28% |
| Protein | 15.5 g | 32% |
| Tryptophan | 0.12 g | |
| Threonine | 0.39 g | |
| Isoleucine | 0.41 g | |
| Leucine | 0.73 g | |
| Lysine | 0.64 g | |
| Methionine | 0.12 g | |
| Cystine | 0.09 g | |
| Phenylalanine | 0.52 g | |
| Tyrosine | 0.2 g | |
| Valine | 0.48 g | |
| Histidine | 0.26 g | |
| Fat | 11.3 g | |
| Monounsaturated | 4.6 g | |
| Polyunsaturated | 2 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 1.6 g | |
| Saturated | 3.8 g | |
| Trans-Fats | 0.05 g | |
| Cholesterol | 22.5 mg | |
| Calcium | 77.2 mg | 8% |
| Copper | 0.49 mg | 54% |
| Iron | 3 mg | 16% |
| Magnesium | 95.3 mg | 31% |
| Manganese | 0.72 mg | 40% |
| Phosphorus | 267 mg | 38% |
| Potassium | 908 mg | 19% |
| Selenium | 20.2 µg | 37% |
| Sodium | 475 mg | |
| Zinc | 1.7 mg | 22% |
| Thiamin (vitamin B1) | 0.44 mg | 40% |
| Riboflavin (vitamin B2) | 0.2 mg | 18% |
| Niacin (vitamin B3) | 2.7 mg | 19% |
| Pantothenic acid (vitamin B5) | 0.58 mg | 12% |
| Pyridoxine (vitamin B6) | 0.48 mg | 37% |
| Folate (vitamin B9) | 251 µg | 63% |
| Cobalamin (vitamin B12) | 0.48 µg | 20% |
| Choline | 62.6 mg | 15% |
| Vitamin A | 37.3 µg | 5% |
| Vitamin C | 24.3 mg | 32% |
| Vitamin D (D2 + D3) | 14.6 IU | 2% |
| Vitamin E | 0.89 mg | 6% |
| Vitamin K | 20.1 µg | 22% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.3 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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