Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse & Sort the Dried Beans. | 2. Put the beans in the crock and add the 12 cups of water, it should cover the beans entirely and be about 2-3 inches over them to allow for the beans to expand. | 3. Allow the beans to sit, covered, overnight. | 4. I started the beans after dinner one night and they sat until the next morning once the kids were off to school. | 5. Drain the beans in the morning and put back into the crock pot. | 6. Add 12 more cups of water to the beans and cook on low 10-12 hours. | 7. Once the beans are done (soft enough) to your liking, drain them BUT RESERVE THE COOKING WATER! | 8. Mashed the beans by hand with potato masher or a hand mixer. | 9. Add enough cooking water to make the beans to a consistency that you prefer. | 10. I like to soften the chopped onions with a little oil in pan over medium heat, then add them to the finished refried beans. | 11. **You can add seasoning to the beans now or wait until you are thaw the beans out and use them in a recipe**. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pinto bean	2	lbs	rinsed sorted dried	-	-	-	-
water	24	cups		0.0	0.0	0.0	0.0
adobo seasoning	2	tablespoons		-	-	-	-
garlic powder	1/2	tablespoon		16.0535	3.5274	0.8027	0.0354
onion	1 -2		chopped sweet	0.0	0.0	0.0	0.0

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