SIDES

Slow Cooker Refried Beans

Name: Slow Cooker Refried Beans
Prep time: 5 min
Cook time: 10 h
Total time: 10 h 5 min
Yield: 8 servings
Ingredients: 1 pound dried pinto beans; 1 medium onion, peeled and cut in half; 1 medium jalapeño, cut in half and seeds removed; 4 chicken bouillon cubes; 3 cloves garlic; 1/4 teaspoon ground cumin; 6 cups water; 1/2 cup (1 stick) unsalted butter or 2/4 c bacon grease

8 servings

porties

5 minutes

actieve tijd

10 hours 5 minutes

totale tijd

Begin met koken

Ingrediënten

1 pound dried pinto beans

1 medium onion, peeled and cut in half

1 medium jalapeño, cut in half and seeds removed

4 chicken bouillon cubes

3 cloves garlic

1/4 teaspoon ground cumin

6 cups water

1/2 cup (1 stick) unsalted butter or 2/4 c bacon grease

Instructies

Rinse off 1 pound dried pinto beans and check for any rocks. Place into the bottom of a 6-quart slow cooker.

Place 1 medium onion, peeled and cut in half, 1 medium jalapeño, cut in half and seeds removed, 4 chicken bouillon cubes, 3 cloves garlic, 1/4 teaspoon ground cumin into the slow cooker.

Pour in 6 cups water and stir.

Cover and cook on high for 6-8 hours or low for 8-10 hours until the beans are tender and they are mashable.

Take out the large chunks of onion, garlic, and jalapeno and discard. Drain the beans but save the cooking liquid. Note: hang on to that cooking liquid. It will help thin out the beans if they get too thick.

Place the beans back into the slow cooker and add 1/2 cup (1 stick) unsalted butter or bacon grease.

Mash the beans with a potato masher until you get the consistency you want. You may need to add some of the cooking liquid to loosen them up.

Serve immediately.

Voedingswaarde

Portiegrootte

Calorieën

306 kcal

Totale vet

12 g

Verzadigd vet

7 g

Onverzadigd vet

4 g

Transvet

0.5 g

Cholesterol

31 mg

Natrium

20 mg

Totale koolhydraten

37 g

Voedingsvezels

9 g

Totale suikers

2 g

Eiwit

13 g