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Hands-Down Best "refried Beans"

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)131.7601
Energy (kCal)1366.8266
Carbohydrates (g)55.103
Total fats (g)68.7551
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak the beans overnight, then rinse thoroughly. Cover with water times three (i.e., water three times the depth of the beans) in a large pot. Bring to frothy boil for one hour, then drain and rinse the suds off the beans. | 2. Return to pot or a crockpot, add remaining ingredients. Bring to boil, then set to low and cook for 6-8 hours more, adding water or broth as necessary. Even if you burn a little on the bottom of the pot, all is well -- the toasty taste will blend into and enhance the Grand Finale. | 3. After all this cooking the beans should resemble lumpy brown gravy. Ladle two cups or so at a time into a food processor or blender in batches, blend until very smooth. | 4. Use in place of traditional refried beans -- or reheat with just enough broth (or wine)to make an excellent gourmet soup -- and enjoy! | 5. NOTE: For Vegetarians use the vegetable stock and remember to only use the Tempeh as stated. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    bean soup mix 1 lb 403.4676 0.0 89.7602 2.2667
    onion 1 minced 64.0 14.944 1.76 0.16
    garlic clove 3 minced 13.41 2.9754 0.5724 0.045
    chili powder 1 teaspoon 7.614 1.3419 0.3634 0.3856
    tomato paste 1 can 139.4 32.147 7.343999999999999 0.799
    polish sausage 1/2 chopped 738.935 3.6947 31.9601 65.0988
    better than bouillon chicken base vegetable stock 2 tablespoons 403.4676 0.0 89.7602 2.2667

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

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