Mexican Pinto Pot

Mexican Pinto Pot
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I wanted something catchy to name these pinto beans I made because the pinto bean is not so exciting.

I grew up eating pot after pot of homecooked pinto beans because #1 we lived in Texas and #2 it’s an economic way to feed a family of 6. Don’t get me wrong, I love the little dudes, but I needed to spice them up and add some color to them. In comes the infamous carrot.

I used some baby carrots-they’re cleaner and easy to chop, plus they make for great snacking. Nutritionally, most of the benefits of carrots can be attributed to their beta-carotene and fiber content. They’re also a good source of antioxidant agents, they’re rich in vitamin A, Vitamin C, Vitamin K, vitamin B8, pantothenic acid, folate, potassium, iron, copper, and manganese. That’s pretty boring, but I know you’d be pretty interested to know that in  a Harvard University study (and those people are s-m-a-r-t!), people who ate five or more carrots a week were less likely to suffer a stroke than those who ate only one carrot a month or less. That’s just good news!

Now, let’s talk about beans, which are high in cholesterollowering soluble fiber. Eating a cup of any type of beans a day—particularly kidney, navy, pinto, black, chickpea, or butter beans—can lower cholesterol by as much as 10% in 6 weeks. If your cholesterol is high, and you want to try to lower it with food instead of statins, believe it or not, beans are one of the best foods you can eat. That’s right…cheap, ugly, boring beans.

Mexican Pinto Pot
  1. 3 cups dry pinto beans, soaked overnight in water and drained
  2. 1 onion, chopped
  3. 1 1/2 cups roughly chopped or sliced carrots
  4. 1 teaspoon dried oregano
  5. 1 Tablespoon chili powder
  6. 1 teaspoon ground cumin
  7. 1 teaspoon salt
  8. 6-8 cups water
  1. Pick and sort out beans to remove any rocks or bad beans. Rinse well and drain. Soak beans in a large bowl, covering the beans by 2 inches of water overnight. Drain well and add to a medium-large pot with a lid.
  2. Add remaining ingredients and bring to a boil over medium high heat. Cover and reduce heat to medium low and cook until beans are tender, adding any necessary water. You can also cook these in a slow cooker on high 4-6 hours or on low 6-8 hours, until the beans are tender.
  3. Serves 4 as a main meatless course or 6-8 as a side dish
  1. Serve with salsa on top, lowfat sour cream, a few crushed tortilla chips, or fresh avocado and fresh cilantro.
Paula Todora

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