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Mexican Refried Beans
Refried Beans | Refried Beans | | | | | | 2 1/2 cups | | dried pinto beans | | | 1 | | onion | | | 1/2 cup | | unsalted butter | | | | | | | 1 | Rinse beans and sort for debris. Place in a large bowl and cover with cold water to soak at room temperature for at least 12 hours. | | 2 | Drain the beans. Place the beans along with the onion in a 3 qt pan and add enough water to cover by 1 inch. Cover and bring to a boil. Reduce heat and simmer until beans are very tender and mash easily (about 2 1/2 hours). Add water as needed to keep from boiling dry. | | 3 | Drain, reserving 1 cup of the liquid. With a potato masher, or in a blender or food processor, mash the beans until coarsely chopped. Add the reserved liquid as needed to make a paste-like consistently. Stir in the butter. | | 4 | Return all to the pan and cook, stirring constantly, over medium heat until fat is absorbed and beans are very hot. | | | | | Servings: 8 | | | | Nutrition Facts | | Serving size: 1 serving | | Percent daily values based on a 2000 calorie diet. | | Nutrition information calculated from recipe ingredients. | | | | | | | | | Amount Per Serving | | | | | Calories | | 174.10 | | | Calories From Fat (61%) | | 106.71 | | | | | % Daily Value | | Total Fat 12.13g | | 19% | | | Saturated Fat 7.42g | | 37% | | | Cholesterol 30.50mg | | 10% | | | Sodium 58mg | | 5% | | | Potassium 212.68mg | | 6% | | | Carbohydrates 13.34g | | 4% | | | Dietary Fiber 3.71g | | 15% | | | Sugar 0.98g | | | | | Sugar Alcohols 0.00g | | | | | Net Carbohydrates 9.63g | | | | | Protein 3.94g | | 8% | | | | | | | Recipe formatted and exported by Living Cookbook | | | | | | |
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