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    You are in: Home / Recipes / Speedy Refried Beans Recipe
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    Speedy Refried Beans

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on June 04, 2011

      These were great! Out of preference, I used a can of black beans instead of kidney beans and I used the recipe in 7-Layer Dip. Thanks - no more canned refried beans for me!

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    • on June 08, 2011

      We loved these refried beans. I had a can of pinto beans, so I used that instead of the kidney beans. I also used minced fresh jalapeno for the chile pepper. We like a little texture in our refried beans, so I used a potato masher instead of the stick blender. They were easy and fast to make, and tasted delicious. It doesn't get much better than that!

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    • on May 29, 2011

      Very tasty. Who wants canned refried beans if they can have this instead. I used unrefined extra virgin olive oil and sauted the garlic at a lower temperature or it would have burnt. I used a 19 oz can pink beans because that is what I had on hand and have read they are used in refried beans as well. I just added sea salt and water since I had no vegetable stock on hand and it worked fine, for the chili pepper I used cayenne, to taste, plus the rest of the ingredients. I do recommend this. Made for ZWT7 South and Central America, for my team Food.Commandos

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    Nutritional Facts for Speedy Refried Beans

    Serving Size: 1 (41 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 52.2
     
    Calories from Fat 42
    80%
    Total Fat 4.7 g
    7%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 3.9 mg
    0%
    Total Carbohydrate 2.5 g
    0%
    Dietary Fiber 0.5 g
    2%
    Sugars 0.8 g
    3%
    Protein 0.6 g
    1%

    The following items or measurements are not included:

    kidney beans

    vegetable stock

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