Try this Mexican Pot Beans/refried Beans recipe, or contribute your own.
Suggest a better descriptionCombine all ingredients, except salt, with 3 cups water in crock pot. Cook on high, covered, 2 hours. Turn heat to low and cook, covered, 8 to 10 hours. Season with salt and serve with tortillas, chopped onions and chiles, grated cheese, shredded lettuce, radishes. Posted to recipelu-digest Volume 01 Number 282 by James and Susan Kirkland
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Serving Size: 1 Serving (587g) | ||
Recipe Makes: 1 | ||
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Calories: 924 | ||
Calories from Fat: 260 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.9g | 39 % | |
Saturated Fat 10.8g | 54 % | |
Monounsaturated Fat 12.2g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 24.3mg | 7 % | |
Sodium 9.4mg | 0 % | |
Potassium 2160.6mg | 57 % | |
Total Carbohydrate 129.6g | 38 % | |
Dietary Fiber 43.4g | 173 % | |
Sugars, other 86.2g | ||
Protein 41.9g | 60 % | |
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: 924
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