Preparation time is 5minutes
Cook time is 7hours
Total time is 7hours 5minutes
Serve is for 8 people
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Difficulty level: 1 out of 4
6 Ingredients
Number of servings
8
- 450grams kidney beans, dried, rinsed
- 1 medium onion, peeled and sliced
- 4 cloves garlic, peeled and sliced
- 1tablespoons cumin
- 1/2teaspoons cayenne pepper, peeled and chopped into chunks
- 1.60L vegetable stock, made with 3 stock cubes
Nutrition per serving
782kJ / 188Cal
782 Kilojoules or 188 Calories
9% of daily energy intake*
Protein
12.0grams
Fat
1.8grams
Carbs
23.1grams
Sugars
2.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Refried beans are delicious with all Mexican dishes and are so easy to make in the slow cooker.
Method
Step 1 of 2
Add the kidney beans, onion, garlic, cumin and cayenne pepper to the slow cooker and pour over the vegetable stock. Cook on high for 8 hours.
Step 2 of 2
If excess liquid remains, scoop it out with a ladle and set aside. Blend the beans with an immersion blender, adding back in cooking liquid as necessary to achieve a dip consistency.
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