Slow Cooker Refried Beans
Slow Cooker Refried Beans
(Beans Only)
Calories 78 (0.3% from fat)
Fat 0.02 gram
Saturated Fat 0 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 161 mg.
Carb. 27 gram
Fiber 16 gram
Sugar 2 gram
Sugar Alcohol 0 gram
Protein 8 gram
Slow Cooker Refried Beans Sandwich with Cheese and Bread
Calories 257 (25% from fat)
Fat 7 gram
Saturated Fat 4 gram
Trans Fat 0 gram
Cholesterol 15 mg.
Sodium 459 mg.
Carb. 51 gram
Fiber 19.8 gram
Sugar 5.4 gram
Sugar Alcohol 0 gram
Protein 17.6 gram
Ingredients
2 cups (12 oz.) dried pinto beans, rinsed and picked over for stones and debris
6 cups water, enough to cover beans plus 2 inches
1/2 tsp salt
2 tsp. black pepper, ground
1 cup chopped onion
1 clove (1 tsp.) garlic
Sandwich Toppings
8 whole wheat sandwich thins
(We used Arnold 100% Whole Wheat Sandwich Thins.)
16 tomato slices, about 1/2 inch thick
8 slices of cheese (We used Sargento Colby-Jack.)
1. Rinse the pinto beans thoroughly. Then pour them in a 4-5 quart slow cooker. Add the water, salt, pepper, onion and garlic. Stir everything together and cook on high for 6 to 8 hours, or until most of the water is soaked up.
2. When the beans are cooked, smash them together with a potato masher. If you're just making a side dish, serve the beans warm.
3. For sandwiches, split each serving of beans between the two halves of a sandwich thin. (For crispier sandwiches, toast the sandwich thins first.) Then add a slice of tomato that's been chopped on top of each sandwich. Finally cut the slice of cheese into six strips and put three strips on each sandwich.
4. Turn oven on to broil. One it's warm, put the sandwiches in for 1 to 3 minutes, or until bread is toasted and cheese is browned and melted.
5. Serve the hot sandwiches right away. Put extra refried beans into freezer safe containers and save for later.
Yield 8 Servings - Each Serving is Approximately 1/2 Cup
Heat each serving in microwave on high for 2-3 minutes, until thoroughly hot. Make sure to keep partially covered to retain moisture.
