Beans for Burritos
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pink beans
|
* |
| 1 | each |
green chili peppers
small can, chopped |
*
|
| 1 | teaspoon |
salt
|
|
| 1 | large |
onions
chopped |
|
| 3 | cloves |
garlic
minced, pressed |
|
| ½ | teaspoon |
chili powder
|
|
| 4 | tablespoons |
salsa
or to taste |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pink beans
|
* |
| 1 | each |
green chili peppers
small can, chopped |
*
|
| 5 | ml |
salt
|
|
| 1 | large |
onions
chopped |
|
| 3 | cloves |
garlic
minced, pressed |
|
| 2.5 | ml |
chili powder
|
|
| 6E+1 | ml |
salsa
or to taste |
|
Directions
Soak the beans overnight, changing water several times.
Put beans in crock-pot and cover with an inch or so of water.
Add salt, onion, garlic, and chili powder.
Cook on low until beans are soft (about 18 hrs).
When beans are cooked, ladle off and reserve some of the liquid from the top.
Mash the beans well. Add reserved liquid as necessary for consistency.
Stir in the chopped chiles and the salsa; heat through.
