Crock Pot Refried Beans
Recipe: #835
October 19, 2011
Categories: Side Dishes, Beans, South American, Cinco de Mayo, Game/Sports Day, Slow Cooker, Gluten-Free, High Fiber, High Protein, Low Cholesterol, Low Fat, No Eggs Non-Dairy, Vegan, Vegetarian, more
"More accurately these could be called mashed beans as they aren't refried at all. Much lower fat that traditional refried beans. We enjoy these almost as much as their fat filled cousin."
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (214.4 g)
- Calories 29.9
- Total Fat - 0.5 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 269.2 mg
- Total Carbohydrate - 5.6 g
- Dietary Fiber - 1.4 g
- Sugars - 1.1 g
- Protein - 1.2 g
- Calcium - 24.3 mg
- Iron - 0.8 mg
- Vitamin C - 2.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Soak dried beans overnight. Rinse well and discard water.
Step 2
Place all ingredients in crock pot.
Step 3
Cook on low 10 hours or until beans are easily mashed. Time may vary with your crock pot. My old one takes 9 hours, my new one takes 11 hours.
Step 4
Drain and reserve any excess water. Mash beans with potato masher until the consistency you prefer. Add reserved water until beans reach desired consistency.
Step 5
These beans freeze well.
Tips
No special items needed.
1 Reviews
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