Smokey Refried Beans
Nutritional Info
- Servings Per Recipe: 30
- 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
View full nutritional breakdown of Smokey Refried Beans calories by ingredient
Introduction
These beans are not your regular boring refried beans! They are great alone or in breakfast burritos, nachos, tacos, etc. Very versatile! These beans are not your regular boring refried beans! They are great alone or in breakfast burritos, nachos, tacos, etc. Very versatile!Number of Servings: 30
Ingredients
-
5 cups pinto beans, dry
5 slices bacon, cut in half
1 fresh jalepeno pepper, cut in half lengthwise
1 onion, chopped
3 garlic cloves, minced
1 small onion, chopped
1 Tbl Seasoned Salt
1 tsp black pepper
1 Tbl chili powder
2 Tbl ground cumin
1 tsp garlic powder
Directions
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.