Slow-Cooker "refried" beans
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
16 oz. dried pinto beans, soaked overnight and drained7 cups water1 bay leaf1 t. chili flakes1 t. whole cumin seeds2-3 dried chilis1 T. chopped garlic1 c. roughly chopped onion10 shakes of cayenne pepper1 T. dried cilantrolime juice (from approximately .5 lime)salt and pepper to taste
Fling pinto beans, water, bay leaf, chili flakes, whole cumin seeds, dried chilis, chopped garlic, onion, and cayenne pepper into slow cooker set on high.
After several hours, when beans are easily squashed between your fingertips, add cilantro. Continue cooking for another hour. Use immersion blended to break down onions, finish by mashing with a potato masher. Add salt, pepper, and lime juice to taste.
*Note - After refrigeration, the refried beans will firm up to the expected consistency - it tends to be a little runny (but still delightful) straight out of the cooker.
Number of Servings: 10
Recipe submitted by SparkPeople user CAROLINE1000.
After several hours, when beans are easily squashed between your fingertips, add cilantro. Continue cooking for another hour. Use immersion blended to break down onions, finish by mashing with a potato masher. Add salt, pepper, and lime juice to taste.
*Note - After refrigeration, the refried beans will firm up to the expected consistency - it tends to be a little runny (but still delightful) straight out of the cooker.
Number of Servings: 10
Recipe submitted by SparkPeople user CAROLINE1000.
Nutritional Info Amount Per Serving
- Calories: 124.7
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 7.5 mg
- Total Carbs: 27.7 g
- Dietary Fiber: 6.8 g
- Protein: 9.3 g
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