Mexican

Crockpot Refried Beans is for Dinner.

Crockpot Refried Beans takes 5 minutes to prepare.

Crockpot Refried Beans takes 420 minutes to cook.

Crockpot Refried Beans makes 20 servings.

The ingredients for Crockpot Refried Beans are:

3 cups of dried pinto beans (rinsed)
2 yellow onions, roughly chopped
4 cloves of garlic, minced
8 cups chicken broth
1/2 Tbs salt
1 Tbs black pepper
1/2 Tbs cumin
1 Tbs dried cilantro (optional)
1 cup salsa
1 small can chopped green chiles

Here is how you make Crockpot Refried Beans:

-Place all ingredients, except the salsa and green chiles, into your crockpot (I used a 6 qt crockpot). -Cook on high for 6-8 hours. -Remove most of the liquid (but reserve it in case you'd like to thin out the beans). -Add salsa and green chiles. -Depending on your preference, you can either mash with a potato masher, or to make a creamier consistency (like the canned variety), blend with an emersion blender or food processor. -Serve immediately, or allow to cool and spoon into quart-sized freezer bags and lay flat to freeze. Enjoy!Serving Size:?makes enough to freeze 4 quart-size bags (laying flat)

The nutritional information for Crockpot Refried Beans is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 134.7

• Total Fat: 0.5 g
• Cholesterol: 0.0 mg
• Sodium: 833.6 mg
• Total Carbs: 24.2 g
• Dietary Fiber: 5.3 g
• Protein: 7.6 g

Crockpot Refried Beans is Mexican cuisine.

The dietary needs meet for Crockpot Refried Beans is Low Fat