Crockpot Refried Beans
- Number of Servings: 15
Ingredients
2.5lbs Dried Pinto Beans10 Garlic Cloves2 Large Onions, sliced in half5 tsp Kosher Salt4 tsp Cumin2 tsp CorianderWater
Dump pinto beans into a 6qt crockpot. Add onion, garlic, spices and enough water to cover the beans with at least 3 inches of water on top. Cook until beans are soft, 7 hours high/10 hours low.
Remove beans from crockpot while hot and transfer to a mixer (kitchen aid if you have one with the flat beater) - make sure to retain a little water to help with mixing. Remove onions, but throw garlic into the mixer too for some flavor. Add salt and mix on low-medium beating until the beans are thoroughly mashed up.
Makes 15 one cup servings.
Number of Servings: 15
Recipe submitted by SparkPeople user DOGSNRODENTS.
Remove beans from crockpot while hot and transfer to a mixer (kitchen aid if you have one with the flat beater) - make sure to retain a little water to help with mixing. Remove onions, but throw garlic into the mixer too for some flavor. Add salt and mix on low-medium beating until the beans are thoroughly mashed up.
Makes 15 one cup servings.
Number of Servings: 15
Recipe submitted by SparkPeople user DOGSNRODENTS.
Nutritional Info Amount Per Serving
- Calories: 269.6
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 640.9 mg
- Total Carbs: 49.9 g
- Dietary Fiber: 11.2 g
- Protein: 15.5 g
Member Reviews
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YLMURPHY
I cut this recipe in half. I made 2 changes: 1. I added 1/2 teaspoon each crushed red pepper and chili powder. 2. I did not remove the onion before mixing using elect. mixer. As I plan on using as side dish for several meals, I kept some of the liquid in case I need to moisten as I reheat. - 1/20/10
Reply from DOGSNRODENTS (1/21/10)
That's a good idea if you're going to keep some of the beans in the fridge for easy access. I froze the majority of the beans, so I didn't want them having a lot of water freezing with them. I'll have to try the red pepper and chili powder next time!