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Refried Beans Without the Refry

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Источник: Recommended by CookPal

  • 480 Min
  • 15 Порции
  • $4.5

ИНГРЕДИЕНТЫ

  • Beans

    • 3 cups dry pinto beans, rinsed

  • Vegetables

    • 🧅 1 onion, peeled and halved
    • ½ fresh jalapeno pepper, seeded and chopped
    • 🧄 2 tablespoons minced garlic

  • Spices and Seasoning

    • 🧂 5 teaspoons salt
    • 1 ¾ teaspoons fresh ground black pepper
    • ⅛ teaspoon ground cumin, optional

  • Liquids

    • 💧 9 cups water

ШАГИ

1

Gather all ingredients.

2

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

3

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

4

Strain beans and reserve cooking liquid.

5

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

6

Enjoy!

ПИТАТЕЛЬНЫЕ ВЕЩЕСТВА

На 1 порцию

🔥

139

Калории

  • 9g
    Белок
  • 25g
    Углеводы
  • 1g
    Жиры

💡 Советы

Make sure to rinse and sort the beans before cooking to remove any impurities.Add extra water during cooking to prevent the beans from drying out.Use the reserved bean liquid to achieve a creamy texture when mashing.This dish can be refrigerated for up to 5 days or frozen for longer storage.

⚠️ Меры предосторожности

Этот рецепт предназначен только для вдохновения. Конкретное применение должно быть адаптировано согласно индивидуальным особенностям.