Slow Cooker Refried Beans with Onion, Garlic and Jalapeņo

Slow Cooker Refried Beans with Onion, Garlic and Jalapeņo
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Nutritional Info
  • Servings Per Recipe: 13
  • 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

View full nutritional breakdown of Slow Cooker Refried Beans with Onion, Garlic and Jalapeņo calories by ingredient


Introduction

Fat Free, High Fibre, Excellent source of iron, folate and magnesium.
Yummy, Great food
Use in a wrap. Top with red sweet peppers, cheese, &/or green onions and eat as a side or snack. Make then thinner and turn into a dip for your baked chips. Fat Free, High Fibre, Excellent source of iron, folate and magnesium.
Yummy, Great food
Use in a wrap. Top with red sweet peppers, cheese, &/or green onions and eat as a side or snack. Make then thinner and turn into a dip for your baked chips.
Number of Servings: 13

Ingredients


    1 onion, peeled and halved

    3 cups dry pinto beans, rinsed

    1 1/2 fresh jalapeno pepper, seeded and
    chopped (I don't take out the seeds because I like spice)

    2 tablespoons minced garlic

    1 tbsp salt

    1/2 teaspoons fresh ground black pepper

    9 cups water

Tips

I find that the cooking time can very widely with the age of the beans.
Soaking the beans the night before is not necessary but some people find that it can decrease their gasiness.


Directions

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.