(Not) Refried Beans
Ingredients
The beans
-
1
lb
dry pinto beans
-
6
cups
water
-
2-3
tsp
salt
The vegetables and spices
-
1
medium
onion
-
1
medium
jalapeño
-
2
cloves
garlic
-
1
tsp
cumin
-
½
Tbs
chili powder
-
10-15
cranks
cracked black pepper
Instructions
- Sort and rinse the dry beans to remove any debris.
- Dice the onion and jalapeño, and mince the garlic.
- Add the onion, garlic, jalapeño, cumin, chili powder, and black pepper to the slow cooker without salt.
- Add the rinsed beans and 6 cups of water to the slow cooker and stir to combine.
- Cook on high for 4-5 hours or on low for 8 hours.
- After cooking, reserve about 1 cup of the liquid and mash the beans, adding reserved water as needed for desired consistency.
- Season the mashed beans with salt to taste and serve warm.
Nutrition Facts (estimated)
Servings
9
Calories
180
Total fat
1g
Total carbohydrates
34g
Total protein
11g
Sodium
907mg
Cholesterol
0mg
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