Frijoles Borracho

1. Combine all the ingredients in a saucepan; bring to a simmer.

2. Using a potato masher, mash about half of the beans.

3. Simmer gently but steadily for another 2-3 minutes or until the liquid base becomes a thick sauce.

4. *This dish thickens up as it stands; if you are reheating leftover, add a small amount of water to loosen the consistency.

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Nutrient	Quantity
Total fats	0.4677 g
Protein	0.374 g
Carbohydrates	0.929 g
Energy	7.875 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0037 g
Water	0.1693 g
Calcium, Ca	19.551 mg
Lutein + zeaxanthin	9.408 g
Fiber, total dietary	0.2205 g
Carotene, beta	16.002 g
Niacin	0.0962 mg
Vitamin A, RAE	1.344 g
Riboflavin	0.0069 mg
Fatty acids, total saturated 20:1	0.0045 g
Sodium, Na	3.528 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0045 g
Total lipid (fat)	0.4677 g
Manganese, Mn	0.07 mg
Fatty acids, total saturated 16:0	0.0239 g
Choline, total	0.5187 mg
Sugars, total	0.0473 g
Fatty acids, total saturated 10:0	0.0004 g
Fatty acids, total saturated 18:0	0.0072 g
Vitamin B-6	0.0091 mg
Selenium, Se	0.1092 g
Ash	0.16 g
Fatty acids, total saturated 18:1 undifferentiated	0.286 g
Copper, Cu	0.0182 mg
Thiamin	0.0132 mg
Iron, Fe	1.3936 mg
Carbohydrate, by difference	0.929 g
Phosphorus, P	10.479 mg
Folate, total	0.21 g
Fatty acids, total saturated 18:2 undifferentiated	0.0652 g
Fatty acids, total saturated 14:0	0.0004 g
Zinc, Zn	0.1008 mg
Fatty acids, total saturated 12:0	0.0004 g
Fatty acids, total polyunsaturated	0.0689 g
Vitamin A, IU	26.67 IU
Folate, DFE	0.21 g
Vitamin C, total ascorbic acid	0.1617 mg
Phytosterols	1.428 mg
Vitamin K (phylloquinone)	0.1134 g
Fatty acids, total saturated	0.0322 g
Fatty acids, total monounsaturated	0.2948 g
Folate, food	0.21 g
Vitamin E (alpha-tocopherol)	0.0699 mg
Magnesium, Mg	7.686 mg
Potassium, K	37.548 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Beer	0.5 cup	0	0	0
Green Chilies	2 tablespoons	0	0	0
cumin	1 teaspoon	7.875	0.929	0.4677
pinto bean	2 cans	0	0	0
scallion	3	0	0	0