Recipe Details

Pintos and Potatoes

Number of Servings: 6

Serving Size: 1/6 recipe

Name: Amount:
dried pinto beans 1.50 cup
salt 0.50 tsp
large potato (about 9 oz), peeled and sliced 1 ea
lemon juice 2 Tbsp
olive oil 2 Tbsp

Wash and rinse beans well. Soak beans overnight in enough water to cover.


Drain beans and rinse again. Put beans in slow cooker or saucepan and add water to cover by at least 2 inches.


If using a slow cooker, also add the salt and sliced potato and cook on low for about 12 hours.


If cooking on stovetop, simmer until beans are almost tender, about 2 hours, then add satl and sliced potato. Simmer another 45 minutes, or until done.


Add lemon juice and oil when serving.

Nutritional Information (per serving)
Calories 240
Calories from Fat 45
Total Fat 5g
Saturated Fat 0g
Cholesterol 0mg
Sodium 200mg
Potassium n/a
Carbohydrates 38g
Dietary Fiber 11g
Sugars 1g
Protein 11g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 2 Starch / 1 Lean Meat / 1/2 Fat