Saturday Show Offs: Creamy Low-Fat Refried Beans
Try this Saturday Show Offs: Creamy Low-Fat Refried Beans recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 10 cups water
- 1 onion, peeled and halved
- 3 cups dry pinto beans rinsed
- 1/2-1 fresh jalapeno pepper seeded & chopped (i used 1 and my kids loved it)
- 2 tablespoons minced garlic*
- 3-5 teaspoons salt
- 1 3/4 teaspoons fresh ground black pepper
- 1/8 easpoon ground cumin optional
- 1 tblsp. sugar
- 1 tblsp. chili powder
- Carbohydrate 35.1288155553942 g
- Cholesterol 0 mg
- Fat 0.693871111102997 g
- Fiber 8.72122222215627 g
- Protein 12.0122333333061 g
- Saturated Fat 0.133124444442005 g
- Serving Size 1 1 Serving (254g)
- Sodium 14.6884444510132 mg
- Sugar 26.407593333238 g
- Trans Fat 0.201257777777429 g
- Calories 195 calories
Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, sugar and chili powder and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed (I had started with 9 cups but then added about another 1-2 cups after 4 hours so next time I will just start with 10 cups and check on it at 4 hours).Once the beans have cooked, strain them, and reserve the liquid.Option 1:Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.Option 2: Stain beans and put them with the jalapeno and onions into a blender with 1-2 cups of reserved liquid and blend. Add more liquid to get the consistency you want.
