9
120
65

Ingredients

  • 1 pound pinto beans (bag of)
  • 2 tablespoons olive oil
  • 4 cloves garlic (finely diced)
  • 1 onions (small, finely diced)
  • 1 chile pepper (finely diced)
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/2 teaspoon chili powder
  • 1 teaspoon salt

Directions

  1. Pick through beans for stones and then rinse the beans.
  2. Put the pinto beans in a large pot with water to cover, about 6 cups of water.
  3. Let the pot set all day or overnight and the beans will plump up.
  4. Drain the water from the beans and put the beans into a slow cooker.
  5. Cover with fresh water by about 1 to 2 inches.
  6. Turn on high for 3 hours.
  7. While the beans are cooking prepare the vegetables.
  8. In a large skillet add the olive oil and onion. Saute the onion until translucent.
  9. Add the garlic and chili pepper. Cook 2 more minutes.
  10. Add all the spices to the pan. Cook another minute stirring occasionally. Set aside.
  11. When the beans are done mash in the crock pot with a potato masher .
  12. Add the onion mixture and mix well.
  13. If it is too dry you can add a some more water.
  14. Turn the slow cooker back on to the low setting.
  15. Cook 1 hour.
  16. That's it! The best refried beans and so much healthier than the canned beans.
Discover more recipes from Foodista

NutritionView more

120Calories
Sodium29%DV700mg
Fat12%DV8g
Protein8%DV4g
Carbs3%DV9g
Fiber3%DV<1g

PER SERVING *

Calories120Calories from Fat70
% DAILY VALUE*
Total Fat8g12%
Saturated Fat1g5%
Trans Fat
Cholesterol<5mg1%
Sodium700mg29%
Potassium200mg6%
Protein4g8%
Calories from Fat70
% DAILY VALUE*
Total Carbohydrate9g3%
Dietary Fiber<1g3%
Sugars1g2%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.