Mexican Refried Beans (Angela's Version)
by NrsJocie
The best home made refried beans i've ever had.
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INGREDIENTS
INSTRUCTIONS
Rinse your pinto beans and remove any rocks or dirt.
Place 2-3 cups of Beans in the crockpot and fill with water.
Add Salt
Cook for 8-10 hours until completely soft.
Bean dip:
In a non stick pan heat olive or vegetable oil
Saute minced garlic.
Add diced jalapenos (i used sliced from the jar) and cook for another 30 seconds or so.
Add Beans (scoop with a coffee cup this will give you the right amount of bean/bean juice ratio.
Season with Onion Powder
Add Cheese
Smash your beans with a potato smasher until they are creamy looking. If they appear dry just add more bean juice from the crockpot.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (3g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 4 | ||
| Calories from Fat: 0 (0%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 0.5mg | 0 % | |
| Potassium 12mg | 0 % | |
| Total Carbohydrate 1g | 0 % | |
| Dietary Fiber 0.1g | 0 % | |
| Sugars, other 0.9g | ||
| Protein 0.2g | 0 % | |
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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. |
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Calories per serving: 4
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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