Slow Cooker Refried Beans

slow cooker refried beans

Prep Time: 15 minutes

Total Time: 5 hours, 30 minutes

Ingredients

  • 1 pound dry pinto beans
  • 4 cups water
  • 1 cup salsa
  • 1 (14.5 ounce) can fat free, reduced sodium beef broth
  • 3/4 cup green pepper, diced
  • 3/4 cup onion, diced
  • 2 jalapeno peppers, diced
  • 2 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 clove garlic, minced

Instructions

In a 5-quart slow cooker, combine pinto beans, water, salsa, beef broth, green pepper, onion, jalapeno pepper and olive oil. Cover and cook on high setting until beans are tender, about 4 1/2 hours. Using a potato masher, gently mash bean mixture, taking care not to touch the sides of the hot slow cooker. Stir in chili powder, cumin, salt and garlic. Cover and continue cooking for 45 minutes.


Yield: 10 servings (about 2/3 cup per serving)

Nutritional Info

  • Calories = 197
  • Fat = 3 gm
  • Saturated fat = 0.5 gm
  • Trans fat = 0 gm
  • Cholesterol = 0 mg
  • Protein = 10 gm
  • Sodium = 293 mg
  • Carbohydrate = 31 gm
  • Fiber = 8 gm
  • Calcium = 65 mg
  • Calories from fat = 14%

Food exchanges: 2 starch, 1 lean meat