Regina's brain damaged refried beans
Nutritional Info
- Servings Per Recipe: 32
- 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
View full nutritional breakdown of Regina's brain damaged refried beans calories by ingredient
Introduction
I'd like everyone to know that before I tasted these beans I didn't like refried beans. The recipe was given to me by a server in a little hole in the wall restaurant in Austin TX. I call them brain damaged because this server, when I asked how they made their beans, looked at me as if she thought I had brain damage (because everyone knows how to cook beans) but she told me anyway. I'd like everyone to know that before I tasted these beans I didn't like refried beans. The recipe was given to me by a server in a little hole in the wall restaurant in Austin TX. I call them brain damaged because this server, when I asked how they made their beans, looked at me as if she thought I had brain damage (because everyone knows how to cook beans) but she told me anyway.Number of Servings: 32
Ingredients
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2 lbs dry pinto beans
2 medium or 1 giant (Costco sized) onion, finely chopped
about 12-15 cloves of garlic, finely chopped
6 serrano peppers, finely chopped
Tips
These freeze wonderfully. Because this is a long slow recipe, I make a lot and freeze portions.
Directions
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.