Lunch

Slow-Cooker "refried" beans is for Lunch.

Slow-Cooker "refried" beans takes 10 minutes to prepare.

Slow-Cooker "refried" beans takes 350 minutes to cook.

Slow-Cooker "refried" beans makes 10 servings.

The ingredients for Slow-Cooker "refried" beans are:

16 oz. dried pinto beans, soaked overnight and drained
7 cups water
1 bay leaf
1 t. chili flakes
1 t. whole cumin seeds
2-3 dried chilis
1 T. chopped garlic
1 c. roughly chopped onion
10 shakes of cayenne pepper
1 T. dried cilantro
lime juice (from approximately .5 lime)
salt and pepper to taste

Here is how you make Slow-Cooker "refried" beans:

Fling pinto beans, water, bay leaf, chili flakes, whole cumin seeds, dried chilis, chopped garlic, onion, and cayenne pepper into slow cooker set on high.After several hours, when beans are easily squashed between your fingertips, add cilantro. Continue cooking for another hour. Use immersion blended to break down onions, finish by mashing with a potato masher. Add salt, pepper, and lime juice to taste. *Note - After refrigeration, the refried beans will firm up to the expected consistency - it tends to be a little runny (but still delightful) straight out of the cooker.Number of Servings: 10Recipe submitted by SparkPeople user CAROLINE1000.

The nutritional information for Slow-Cooker "refried" beans is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 124.7

• Total Fat: 0.1 g
• Cholesterol: 0.0 mg
• Sodium: 7.5 mg
• Total Carbs: 27.7 g
• Dietary Fiber: 6.8 g
• Protein: 9.3 g

Slow-Cooker "refried" beans is Mexican cuisine.

The dietary needs meet for Slow-Cooker "refried" beans is Vegan