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Chili con carne[a] is a spicy stew of Mexican origin containing chili peppers (sometimes in the form of chili powder), meat (usually beef), tomatoes, and often pinto beans or kidney beans. [2] Other seasonings may include garlic, onions, and cumin. The types of meat and other ingredients used vary based on geographic and personal tastes.
Beans. Barco de Ávila beans (called sometimes more briefly as "Barco beans" or "Judiones from El Barco") are dried beans, usually white and large, cultivated in the fields of El Barco de Ávila (southwest of the Province of Ávila), Spain. Its large size provides approximately about forty beans per 100 grams (a portion approximately for one ...
Raw lupin beans are 10% water, 40% carbohydrates, 36% protein, and 10% fat (table). In a 100 gram reference amount, raw lupins supply 370 calories and are moderate-rich sources of B vitamins, especially folate at 89% of the Daily Value (DV) (table). Lupins also contain substantial amounts of dietary minerals, including manganese at 113% DV (table).
Pozole (Spanish pronunciation:; from Nahuatl languages: pozolli, meaning cacahuazintle, a variety of corn or maize) is a traditional soup or stew from Mexican cuisine.It is made from hominy with meat (typically chicken or pork), and can be seasoned and garnished with shredded lettuce or cabbage, chili peppers, onion, garlic, radishes, avocado, salsa or limes.
Northern Mexico. In northern Mexican cuisine, particularly the states of Chihuahua, Sonora, and Nuevo León, carne seca is cooked in a dish called machacado (named machaca in other states), which includes tomatoes, onions, chile verde, and eggs. Sometimes, potatoes are included or used in lieu of eggs.
It is commonly garnished with crema, crumbled queso fresco, sliced onion, and avocado slices. Chilaquiles can be served with refried beans, eggs (scrambled or fried) and guacamole as side dishes. As with many Mexican dishes, regional and family variations are quite common. Usually, chilaquiles are eaten at breakfast or brunch.
Phaseolus esculentus Salisb. Phaseolus vulgaris, the common bean, [3] is a herbaceous annual plant grown worldwide for its edible dry seeds or green, unripe pods. Its leaf is also occasionally used as a vegetable and the straw as fodder. Its botanical classification, along with other Phaseolus species, is as a member of the legume family Fabaceae.
Refried beans. Refried beans (from Spanish: frijoles refritos, lit. 'rehashed or warmed-over beans') is a dish of cooked and mashed beans that is a traditional staple of Mexican [1] and Tex-Mex cuisine, although each cuisine has a different approach when making the dish. Refried beans are also popular in many other Latin American countries.