Jalapeño and Lime Refried Beans Recipe | MyRecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
We like this zesty, south-of-the-border side dish for picnics and outdoor get-togethers. Top with queso fresco and fresh cilantro for something truly special.
Ingredients
- 3 cups dried pinto beans, soaked 8 hr. or overnight in cold water
- 1 medium onion, quartered
- 5 cloves garlic (3 crushed, 2 minced)
- 3 tablespoons vegetable oil
- 1 medium jalapeño, stemmed, seeded and minced
- 3 tablespoons fresh lime juice
- 3 teaspoons grated lime zest
- Salt and pepper
- Queso fresco and chopped cilantro, for serving, optional
Instructions
- Drain beans; place in slow cooker. Add onion and crushed garlic. Pour in enough water to cover. Cook, covered, until beans are tender, about 4 hours on high or 6 on low.
- Drain beans, reserving liquid. Use a potato masher, pastry blender or fork to work bean mixture into a thick, pulpy mass.
- Warm oil in a large pot over medium-high heat. Add minced garlic and jalapeño. Cook, stirring often, until softened, 3 to 5 minutes. Stir in mashed bean mixture and cook until warmed through, about 5 minutes. Add small amounts of reserved cooking liquid to thin as desired. Mixture should have the consistency of thick mashed potatoes.
- Remove from heat and stir in lime juice and zest. Season generously with salt and pepper. Top with queso fresco and chopped cilantro, if desired.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Not sure what to eat for PCOS?
Take a 60-second quiz and get a personalized 7-day meal plan.
Take the Quiz
Comments
Register or log in to add a comment