Try this Refried Beans #05 recipe, or contribute your own.
Suggest a better descriptionRinse and pick through the beans and soak overnight. Cook them until they are good and done. Dont worry about overcooking because the longer they cook, the easier they are to mash. In a pan large enough to hold the mashed beans, saute the onion in oil until soft. Mash the garlic in a mortar and pestle and add to the onions. Drain the beans and add a cup or two to the saute pan. Mash them with a potato masher until theyre the consistency you like. Keep adding more and more beans. You will probably need to add a bit more oil and/or some of the bean juice to keep them from drying out. When youve added the last of the beans, add the chiles, the jalpenos (I dont seed mine, but add them to your taste), the cumin, and black pepper to taste. When everythings nice and hot, taste for salt (this can take a lot of salt) and serve. I sometimes pour mine into a casserole dish, top it with shredded monterrey jack cheese and bake it at 350 until its bubbly. NORVELLE@UGA.CC.UGA.EDU (ALISA NORVELLE) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (22g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 44 | ||
Calories from Fat: 19 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.1g | 3 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 16.8mg | 1 % | |
Potassium 198.3mg | 5 % | |
Total Carbohydrate 6.2g | 2 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 4.9g | ||
Protein 2g | 3 % | |
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: 44
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