Regina's brain damaged refried beans
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
2 lbs dry pinto beans2 medium or 1 giant (Costco sized) onion, finely choppedabout 12-15 cloves of garlic, finely chopped6 serrano peppers, finely chopped
You will need a 6 quart or larger slow cooker or equivelant sized pan.
Sort through beans to remove any rock or bad beans. Add beans to pot. Cover with lots of water, the beans will swell as they cook. Cook on low heat in covered pot until beans are tender through. Add onions, garlic and peppers. Stir to combine thoroughly. Continue to cook over low heat in covered pot (I turn my crock-pot down to the keep warm setting) for several hours or overnight. Remove cover and let reduce until beans are desired consistently. If you like yours mashed you may mash them at this point with a potato masher (I like mine intact).
Serving Size: 100 grams
Number of Servings: 32.5
Recipe submitted by SparkPeople user RCASSADY.
Sort through beans to remove any rock or bad beans. Add beans to pot. Cover with lots of water, the beans will swell as they cook. Cook on low heat in covered pot until beans are tender through. Add onions, garlic and peppers. Stir to combine thoroughly. Continue to cook over low heat in covered pot (I turn my crock-pot down to the keep warm setting) for several hours or overnight. Remove cover and let reduce until beans are desired consistently. If you like yours mashed you may mash them at this point with a potato masher (I like mine intact).
Serving Size: 100 grams
Number of Servings: 32.5
Recipe submitted by SparkPeople user RCASSADY.
Nutritional Info Amount Per Serving
- Calories: 55.8
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 12.8 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 11.2 g
- Protein: 5.8 g
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