Slow Cooker Refried Beans with Onion, Garlic and Jalapeņo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 13
Ingredients
1 onion, peeled and halved3 cups dry pinto beans, rinsed1 1/2 fresh jalapeno pepper, seeded andchopped (I don't take out the seeds because I like spice)2 tablespoons minced garlic1 tbsp salt1/2 teaspoons fresh ground black pepper9 cups water
Put all ingredients in slow cooker.
Cook on Low for 13 hours or high for 8 hours. If too much water has evaporated then turn down the temp and add more water as necessary.
When beans are cooked, drain but reserve the water.
Mash the beans and add the reserved water to make desired consistency.
Serving Size: 13 150 gram servings
Number of Servings: 13
Recipe submitted by SparkPeople user KARENBILIDA.
Cook on Low for 13 hours or high for 8 hours. If too much water has evaporated then turn down the temp and add more water as necessary.
When beans are cooked, drain but reserve the water.
Mash the beans and add the reserved water to make desired consistency.
Serving Size: 13 150 gram servings
Number of Servings: 13
Recipe submitted by SparkPeople user KARENBILIDA.
Nutritional Info Amount Per Serving
- Calories: 162.5
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 545.0 mg
- Total Carbs: 29.5 g
- Dietary Fiber: 7.2 g
- Protein: 1.1 g
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