- 3 cups dried pinto beans
- 16 1/2 cups water, divided
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Place beans in a slow cooker and cover with 8 cups water; soak for 8 to 10 hours.
- Drain and rinse beans and return to slow cooker; top with 8 cups fresh water.
- Cook beans on Low for 8 to 10 hours. Drain.
- Combine 1/2 cup water, beans, olive oil, salt, and pepper in a skillet over medium heat; mash beans to desired consistency.
09/19/2019
recipepes.com
clean eating - refried beans, recipe
PT15M
PT1H
5
455 calories
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