Soak beans for 10-15 minutes in warm water, rinsing at least once. Saute the onion in vegetable oil until translucent, 2-3 minutes. Add garlic and cook until fragrant. Add the beans, and cover with stock. Stir in seasoning. Bring to a gentle simmer, and cook for 1-2 hours, gradually adding stock. The beans are done cooking when they are tender to the tooth. Cool completely, and let sit overnight.
When ready to make your refried beans, scoop out some of the cooked pinto beans, mash them with a potato masher (or use a food processor if you want them to be very smooth) until desired consistency is reached. Bring vegetable oil to heat in a skillet, and cook mashed (pureed) beans until warmed through. Top with cheese, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (696g)|
|Recipe Makes: 0 Servings|
|Calories from Fat: 44 (6%)|
|Amt Per Serving||% DV|
|Total Fat 4.9g||7 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 0mg||0 %|
|Sodium 60.5mg||2 %|
|Potassium 2528.1mg||67 %|
|Total Carbohydrate 148.9g||44 %|
|Dietary Fiber 47.8g||191 %|
|Sugars, other 101.1g|
|Protein 45.4g||65 %|
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: 788
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!