Mexican Bean Hotpot
60 mins (prep 10, cooking 50)
15 ingredients
4 servings
A hearty Mexican vegetable dish made with red kidney beans. To vary the dish, vary the beans. And to make it vegetarian, omit the bacon or replace it with vegetarian sausage. I have posted this recipe, adapted from an International Masters '1001 recipes for Pan or Wok' for the 2005 Zaar World Tour.

Categories:  served-hot , <-60-mins , side-dish , beginner-cook , peppers , north-american , mexican , taste~mood , equipment , low-sodium , low-in... , time-to-make , low-cholesterol , easy , presentation , beans , inexpensive , healthy , carrots , savory , vegetable , healthy-2 , stove-top ,
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Serving Size (258.45 g)
Servings 4
Amount per Serving
Calories 612.16 Calories from Fat 196.47
% Daily Value *
Total Fat 21.83g 134.35%
Saturated Fat 6.25g 125.07%
Trans Fat 0.15g %
Cholesterol 55.5mg 74.0%
Sodium 904.01mg 150.67%
Total Carbohydrate 62.52g 83.36%
Dietary Fiber 15.26 g 244.21%
Sugars 2.13 g %
Protein 42.23g 337.81%
Vitamin A 0.27IU% Vitamin C 5.44mg%
Calcium 94.93mg% Iron 7.31mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large, large carrot, red, chopped tomatoes, ground cumin, sweet chili sauce, fresh ground pepper, fresh coriander