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Ingredientes
- 16 ounce pinto beans (1pkg.) or possibly dry red beans
- 1 lrg onion quartered
- 3 x garlic cloves
- 1/2 tsp grnd cumin
- 3 dsh warm pepper sauce (3 to 4)
Direcciones
- Place beans in a Dutch oven; add in water to cover by 2 in. Bring to a boil; boil for 2 min. Remove from the heat; cover and let stand for 1 hour. Drain beans; throw away liquid. Return beans to pan; add in water to cover. Add in onion and garlic; bring to a boil. Cover and cook over low heat for 2 hrs or possibly till beans are very tender, adding water to keep covered if needed. Throw away onion and garlic. Mash beans with a potato masher, leaving some beans whole. Stir in cumin and warm pepper sauce.
- Yield: 9 servings. 1/2 c. servings
- Description: "Writes field editor Kitty Shelton from her Ketchum, Idaho kitchen, "A local Mexican restaurant shared this recipe with me. It's so simple and tasty you'll never go back to canned refried beans. ""
- program prior to 2001 = 1 point
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 66g | |
| Recipe makes 9 servings | |
| Calories 183 | |
| Calories from Fat 6 | 3% |
| Total Fat 0.67g | 1% |
| Saturated Fat 0.13g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Potassium 730mg | 21% |
| Total Carbs 33.27g | 9% |
| Dietary Fiber 8.1g | 27% |
| Sugars 1.71g | 1% |
| Protein 11.04g | 18% |
