Refried Beans Without the Refry

• porciones: 15 servings
• tiempo activo: 15 minutes
• tiempo total: 8 hours 15 minutes

Ingredientes

3 cups dry pinto beans, rinsed

1 onion, peeled and halved

½ fresh jalapeno pepper, seeded and chopped

2 tablespoons minced garlic

5 teaspoons salt

1 ¾ teaspoons fresh ground black pepper

⅛ teaspoon ground cumin, optional

9 cups water

Instrucciones

Gather all ingredients.

Place beans, onion, jalapeño, garlic, salt, pepper, and cumin into a slow cooker. Pour in water; stir to combine.

Cook on High until beans are very tender, about 8 hours; add more water as needed.

Strain beans and reserve cooking liquid.

Transfer beans to a large, shallow bowl. Use a potato masher to mash beans, adding reserved cooking liquid as needed to reach desired consistency.

Enjoy!

Nutrición

• Calorías: 139 kcal
• Grasa Total: 1 g
• Grasa Saturada: 0 g
• Grasa No Saturada: 0 g
• Sodio: 785 mg
• Carbohidratos Totales: 25 g
• Fibra Dietética: 6 g
• Azúcares Totales: 1 g
• Proteína: 9 g