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Crock Pot Frijoles Refritos (Refried Beans)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.812
Energy (kCal)42.4275
Carbohydrates (g)8.6028
Total fats (g)0.6143
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Sort & rinse beans. Place in crockpot, cover with water and soak 8 hours or overnight. | 2. Drain water from beans & rinse again. Remove water from the crockpot and rinse again. | 3. Place back in crock pot and add water & salt. Cover and cook on low 10 hours. | 4. Reserving liquid, drain beans & place in bowl. | 5. Heat oil in skillet & saute onions and garlic over medium heat until tender. Transfer to blender. | 6. Add chilies, cumin, and jalepenos, and blend until smooth. | 7. Add cooked beans (in batches---there's too much to do all at once) to blender and blend until smooth. Pour into crock pot. | 8. Stir well and gradually add reserved liquid until beans reach desired consistency. | 9. Cook on high 20-30 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pinto bean 1/2 lb dried - - - -
    water 3 cups 0.0 0.0 0.0 0.0
    sea salt 1/2 teaspoon - - - -
    vidalia onion 1/3 cup minced - - - -
    garlic clove 7 minced 31.29 6.9426 1.3356 0.105
    extra virgin olive oil 3 tablespoons - - - -
    green chile 1/2 cup chopped - - - -
    jalapeno 2 seeded stemmed diced 3.2625 0.7312 0.1024 0.0416
    cumin 1 teaspoon ground 7.875 0.929 0.374 0.4677

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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