Directions:
- Place the pinto beans into a large container and cover with several inches of cool water; let stand 4 hours. Drain and rinse.
- Place the bacon in a large stock pot and cook and stir over medium-high heat until evenly browned, about 10 minutes. Add the onion, jalapeno peppers, and carrots; cook and stir until the carrots are soft. Pour in the chicken stock and bring to a boil. Stir in the drained beans, tomato sauce, garlic powder, cilantro, salt, and pepper; simmer until the beans are tender, 3 to 4 hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 751.39 Kcal (3146 kJ) | ||
| Calories from fat | 343.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.15g | 59% | |
|---|---|---|---|
| Cholesterol | 69.08mg | 23% | |
| Sodium | 1877.54mg | 78% | |
| Potassium | 1429.83mg | 30% | |
| Total Carbs | 64.45g | 21% | |
| Sugars | 17.95g | 72% | |
| Dietary Fiber | 11.09g | 44% | |
| Protein | 40.46g | 81% | |
| Vitamin C | 20.8mg | 35% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 1.6mg | 9% | |
| Calcium | 137.6mg | 14% | |
| Amount Per 100 g | |||
| Calories | 79.64 Kcal (333 kJ) | ||
| Calories from fat | 36.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.04g | 59% | |
|---|---|---|---|
| Cholesterol | 7.32mg | 23% | |
| Sodium | 199.01mg | 78% | |
| Potassium | 151.56mg | 30% | |
| Total Carbs | 6.83g | 21% | |
| Sugars | 1.9g | 72% | |
| Dietary Fiber | 1.18g | 44% | |
| Protein | 4.29g | 81% | |
| Vitamin C | 2.2mg | 35% | |
| Iron | 0.2mg | 9% | |
| Calcium | 14.6mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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