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Suggest a better descriptionick over Beans to remove rocks and bad Beans. Wash and put in large ot with Sugar. Add enough cold Water to cover* and heat to bOiling. over and simmer for 3 hours or until Beans are soft, adding addition- l Water when necessary* during cooking. Add 1/2 cup bacon drippings, alt and Garlic. Cook at least 1 hour more, stirring occasionally. n be cooked for more than 4 hours or overnight if there is enough ater. Heat 1/4 cup bacon drippings or lard in a large skillet and add eans. Stir frequently, until Beans are reheated. Mash with a fork r potato masher. Brown Beans until dry and a little crusty, stirring requently. Add Salt, if needed, to taste. ote 1: *Begin with Water at least twice as deep as Beans. When eans have finished swelling, add liquid as needed to keep level a ittle above the top of the Beans. ote 2: Bacon drippings or lard give the best flavor, but for those oncerned with cholesterol levels, vegetable Oil may be substituted. ote 3: If desired, one or more of the following may be added to eans during frying. Grated Cheese to taste Chopped Chilis Diced Onion Crisp, crumbled bacon Note 4: If Beans become to thick, thin with a little milk.
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Serving Size: 1 Serving (83g) | ||
Recipe Makes: 8 | ||
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Calories: 279 | ||
Calories from Fat: 177 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.7g | 26 % | |
Saturated Fat 7.6g | 38 % | |
Monounsaturated Fat 8.8g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 18.4mg | 6 % | |
Sodium 30.8mg | 1 % | |
Potassium 277.1mg | 7 % | |
Total Carbohydrate 21.2g | 6 % | |
Dietary Fiber 5.7g | 23 % | |
Sugars, other 15.5g | ||
Protein 5.4g | 8 % | |
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: 279
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