A Mexican bean pot with tomato, onion, jalapeno, and broth, keeping the texture loose enough to spoon and lively enough for a crowd.
15 min prep 35 min cook
Keeps the screen on · step-by-step guide · built-in timer
Finely dice the onion and jalapeno and place them in a pot.
Turn the vegetables for 4 minutes and add the chopped tomatoes.
Add the cooked beans and 1 cup of bean cooking liquid.
Boil for 20 minutes with the lid slightly open so the bean liquid thickens.
Add the cilantro just before removing from the heat and serve hot.
💡 Tip: Do not reduce all the bean liquid; the dish should stay lightly spoonable.
🍽️ Serving suggestion: Serve with fresh cilantro and lime wedges.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~234
kcal calories
14
g protein
22
g carbs
10
g fat
3.6g
Sugar
12.6g
Fiber
6.1mg
Sodium
0.2g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
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