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
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 jalapeƱo.
- 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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