Stewed beans or refried beans
Add water to clean beans and bring to a boil.
Turn off heat and allow to stand, covered, one hour.
Return to a simmer, add onion along with garlic and dried chipotle if you like, cover and cook until almost tender,
Then add salt and continue cooking until the skins break when you blow on a spoonful.
After the first step (beans have stood covered for an hour) you can add onions etc. and cook on low in a crock pot about fours hours, making sure there is always enough Hot water (never add cold water to cooking beans at the risk of making them tough) to cover. Again, add the salt when beans are nearly done; salt can toughen beans.
Refried Beans: blend or mash cooked beans, leaving some texture, and cook until thickened. Adding water to desired consistency.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (564g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 4.4mg||0 %|
|Potassium 160.6mg||4 %|
|Total Carbohydrate 10.3g||3 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 8.4g|
|Protein 1.2g||2 %|
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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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