This recipe makes a nice big batch of Refried pinto beans! They freeze up nice and are perfect for making your own freezer burritos, bean dip or just by themselves. Never buy the canned stuff again. These are much better!
Rinse beans well and add to crock. Sprinkle with soup mix and Cumin. Add enough water to cover beans with about 2-3 inches. Cover. Cook on low 6-8 hours or until beans are soft and cooked, adding more water if necessary to keep from drying out. Add salt to taste if desired. Using hand blender mix beans and any remaining liquid in crock. Add more water if necessary until all is blended.
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Serving Size: 1 Serving (40g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 137 | ||
Calories from Fat: 5 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 135.3mg | 5 % | |
Potassium 541.4mg | 14 % | |
Total Carbohydrate 24.8g | 7 % | |
Dietary Fiber 6g | 24 % | |
Sugars, other 18.8g | ||
Protein 8.2g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 137
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