Real African Dishes: [MC-AllEthnic-Recipes] Slow Cooker Vegetarian Refried Beans

Tuesday, June 21, 2011

[MC-AllEthnic-Recipes] Slow Cooker Vegetarian Refried Beans

* Exported from MasterCook *

Slow Cooker Vegetarian Refried Beans

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowFat (Less than 5%)
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups dry pinto beans
8 1/2 cups water
1 onion -- diced
1/2 jalapeno pepper -- de-seeded and minced
3 cloves garlic -- minced
1/2 tsp cumin
2 tsp salt
1/2 tsp black pepper

Combine all ingredients in a crock pot or slow cooker. Cover and cook on medium-high for 8 hours.

Drain out most of the water. Mash the beans with a potato masher, adding back in some of the liquid if needed.

Serves 6

A vegetarian recipe for refried beans slow-cooked in the crockpot with jalapenos and spices, and then mashed. Homemade refried beans can be served as a low-fat side dish, with Mexican rice, or wrapped up into a burrito. These crockpot refried beans are vegetarian, vegan and gluten-free.

ChupaNote: add a whole jalapeno and 1 generoous teaspoon Mexican oregano, and 1/4 teaspoon pure chile powder (not the blended powder, Mexican if available). I like to brown the onions before adding them to the slow cooker for another layer of flavor. Also, consider using half broth and half water, or half V8 Spicy and half water. Its a very forgiving recipe.

Cuisine:
"TexMex"
Source:
"Jolinda Hackett fro vegetarian food@about.com"
S(Formatted by Chupa Babi):
"June 2011"
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Per Serving (excluding unknown items): 339 Calories; 1g Fat (3.0% calories from fat); 21g Protein; 64g Carbohydrate; 24g Dietary Fiber; 0mg Cholesterol; 731mg Sodium. Exchanges: 4 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fat.

NOTES : Cooker size: 5 qt
Cooking Time: HIGH for 8 hours (overnight)

Nutr. Assoc. : 0 0 0 0 0 0 0 0