Smokey Refried Beans
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
5 cups pinto beans, dry5 slices bacon, cut in half1 fresh jalepeno pepper, cut in half lengthwise1 onion, chopped3 garlic cloves, minced1 small onion, chopped1 Tbl Seasoned Salt1 tsp black pepper1 Tbl chili powder2 Tbl ground cumin1 tsp garlic powder
1. Rinse beans well, picking out any small stones.
2. Place beans in a large stockpot with enough water to cover by at least 1". Bring to a boil, cover and remove from the heat. Allow to sit for 1 hour.
3. Place beans (+ soaking liquid) and all other ingredients in a large crock pot (5 qt or larger). Add enough water to just cover the beans.
4. Cook on high for 8 hours, stirring occasionally. Remove the jalepeno and bacon after 7 hours.
5. When ready to refry, place 1-3 cups beans in a saucepan. Bring to a boil, then use a potato masher to mash to desired consistency. Season to taste with salt and pepper and serve!
These beans keep in the fridge for several days and also freeze very well. I make a batch and keep 2 cup containers in the freezer.
Number of Servings: 30
Recipe submitted by SparkPeople user WATTJOSI.
2. Place beans in a large stockpot with enough water to cover by at least 1". Bring to a boil, cover and remove from the heat. Allow to sit for 1 hour.
3. Place beans (+ soaking liquid) and all other ingredients in a large crock pot (5 qt or larger). Add enough water to just cover the beans.
4. Cook on high for 8 hours, stirring occasionally. Remove the jalepeno and bacon after 7 hours.
5. When ready to refry, place 1-3 cups beans in a saucepan. Bring to a boil, then use a potato masher to mash to desired consistency. Season to taste with salt and pepper and serve!
These beans keep in the fridge for several days and also freeze very well. I make a batch and keep 2 cup containers in the freezer.
Number of Servings: 30
Recipe submitted by SparkPeople user WATTJOSI.
Nutritional Info Amount Per Serving
- Calories: 49.6
- Total Fat: 0.6 g
- Cholesterol: 0.9 mg
- Sodium: 87.7 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 9.3 g
- Protein: 5.0 g
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