| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | Beans, Mexican | 6 | Servings |
INGREDIENTS
| 1 | lb | Pink beans |
| 1 | Can Ortega green chiles | |
| chopped | ||
| 1 | t | Salt |
| 1 | Onion, chopped | |
| 3 | Cloves garlic | |
| minced/pressed | ||
| 1/2 | t | Chili powder |
| 4 | T | Salsa or to taste |
INSTRUCTIONS
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 hours? I forget). When beans are cooked, ladle off and reserve some of the liquid from the top. Mash the beans well. (I never do this as well as I'd like; I've tried a potato masher and an empty iced-tea jar.) Add reserved liquid as necessary for consistency. (I never have to add any, myself.) Stir in the chopped chiles and the salsa; heat through. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Conviction is not repentance; conviction leads to repentance. But you can be convicted without repentance. #Martyn Lloyd-Jones”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 141
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 765.7mg
Potassium: 572.2mg
Carbohydrates: 26.5g
Fiber: 6.1g
Sugar: 2g
Protein: 8.9g