| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats | Mexican | Vegetable | 4 | Servings |
INGREDIENTS
| 1 | T | Crushed red New Mexican |
| chile seeds included | ||
| 1 1/2 | lb | Fresh lamb's quarters or |
| spinach | ||
| 3 | T | Chopped onion |
| 2 | T | Bacon fat or vegetable |
| shortening | ||
| 1/2 | c | Cooked pinto beans |
| 1 | t | Vinegar |
INSTRUCTIONS
Cook the spinach, drain, and chop. Saute the onion in the oil until soft. Add the other ingredients and continue to saute for 5 to 10 minutes. Serves: 4 to 6 CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 33
Calories From Fat: 4
Total Fat: <1g
Cholesterol: <1mg
Sodium: 84.7mg
Potassium: 103.5mg
Carbohydrates: 6g
Fiber: 1.6g
Sugar: <1g
Protein: 1.6g