Slow-Cooker "refried" beans

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Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Slow-Cooker "refried" beans calories by ingredient
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Introduction

Incredibly inexpensive and nutritious. Can make burritos for on the go lunches, can use for dip with veggies. Incredibly inexpensive and nutritious. Can make burritos for on the go lunches, can use for dip with veggies.
Number of Servings: 10

Ingredients

    16 oz. dried pinto beans, soaked overnight and drained
    7 cups water
    1 bay leaf
    1 t. chili flakes
    1 t. whole cumin seeds
    2-3 dried chilis
    1 T. chopped garlic
    1 c. roughly chopped onion
    10 shakes of cayenne pepper
    1 T. dried cilantro
    lime juice (from approximately .5 lime)
    salt and pepper to taste


Directions

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.

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