JALAPENO AND LIME REFRIED BEANS

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Make and share this Jalapeno and Lime Refried Beans recipe from Food.com.

Provided by tomsawyer

Categories     Beans

Time 14h30m

Yield 1 dip, 8 serving(s)

Number Of Ingredients 9

3 cups dried pinto beans, soaked 8 hours in cold water
1 medium onion, quartered
5 garlic cloves (3 crushed and 2 minced)
3 tablespoons vegetable oil
1 medium jalapeno, stemmed, seeded and minced
3 tablespoons lime juice, fresh
3 teaspoons lime zest
salt and pepper
queso fresco, and chopped cilantro for serving (optional)

Steps:

  • Drain beans; place in slow cooker.
  • Add onion and crushed garlic.
  • Pour in enough water to cover.
  • Cook, covered, until beans are tender, about 4 hours on high and 6 hours on low.
  • Drain beans, reserving liquid.
  • Use a potato masher, pastry blender, or fork to work bean mixture into a thick, pulpy mass.
  • Warm oil in a large pot over medium-high heat.
  • Add minced garlic and jalapeño.
  • Cook, stirring often, until softened, 3-5 minutes.
  • Stir in mashed bean mixture and cook until warmed through, about 5 minutes.
  • Add small amounts of reserved cooking liquid to thin as desired.
  • Mixture should have the consistency of thick mashed potatoes.
  • Remove from heat and stir in lime juice and zest.
  • Season generously with salt and pepper.
  • Top with queso fresco and chopped cilantro, if desired.

Nutrition Facts : Calories 306.4, Fat 6, SaturatedFat 0.8, Sodium 9.7, Carbohydrate 47.8, Fiber 11.6, Sugar 2.3, Protein 15.8

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