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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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