Post by SkinnyCrockPot on Oct 20, 2011 3:16:07 GMT -5
RENEE’S LOW SODIUM “REFRIED BEANS”
Originally posted by Renee Wells Temple
Ingredients
• 3 cups dry pinto beans, rinsed
• ¼ cup jalapeno juice
(the liquid in the jar of the jalapeños….don’t worry, it just gives it a nice flavor without the heat)
• 2 tablespoons of minced garlic or garlic powder (both are yummy)
• 2 tablespoons of onion powder
(I do this as opposed to using fresh onion because my kids don’t like the onion pieces in it, however if you like onion then fresh is a nice addition and helps add more texture)
• 1 tablespoon of Mrs. Dash Fiesta Lime seasoning
(I use this if I have it on hand. If you don’t have this they will still be great!.….oh, and it’s is a sodium free seasoning!!)
• 1 cup of shredded cheese (any kind you like! This is really the only ingredient that will add sodium,fat and cholesterol so you could adjust quantity up or down depending on preference)
• 1-2 tablespoon ground cumin (depending on preference)
• 8 cups water low sodium chicken broth
(using the chicken broth does give it an enhanced flavor, however if you don’t have it on hand they turn out just as good just using water)*
Directions
1. Place the rinsed beans and water into your slow cooker.
2. Cook on High for 6-8 hours (check after 6 to see if the beans are soft enough to mash)
3. Once the beans have cooked, strain them, (reserve the liquid) save about ¾ cup of the whole beans to add back into the mixture after you pulse the rest of the beans in the blender) this will give you a more chunky consistency.
4. Add all the remaining dry spices and jalapeño juice
5. Mash the beans lightly with a potato masher, just enough to break open the beans just slightly and then put them in a blender and pulse them adding the reserved water as needed to attain desired consistency.
*Note: We highly recommend the "Imagine" brand of low sodium broth. No sugar, great flavor!
Originally posted by Renee Wells Temple
Ingredients
• 3 cups dry pinto beans, rinsed
• ¼ cup jalapeno juice
(the liquid in the jar of the jalapeños….don’t worry, it just gives it a nice flavor without the heat)
• 2 tablespoons of minced garlic or garlic powder (both are yummy)
• 2 tablespoons of onion powder
(I do this as opposed to using fresh onion because my kids don’t like the onion pieces in it, however if you like onion then fresh is a nice addition and helps add more texture)
• 1 tablespoon of Mrs. Dash Fiesta Lime seasoning
(I use this if I have it on hand. If you don’t have this they will still be great!.….oh, and it’s is a sodium free seasoning!!)
• 1 cup of shredded cheese (any kind you like! This is really the only ingredient that will add sodium,fat and cholesterol so you could adjust quantity up or down depending on preference)
• 1-2 tablespoon ground cumin (depending on preference)
• 8 cups water low sodium chicken broth
(using the chicken broth does give it an enhanced flavor, however if you don’t have it on hand they turn out just as good just using water)*
Directions
1. Place the rinsed beans and water into your slow cooker.
2. Cook on High for 6-8 hours (check after 6 to see if the beans are soft enough to mash)
3. Once the beans have cooked, strain them, (reserve the liquid) save about ¾ cup of the whole beans to add back into the mixture after you pulse the rest of the beans in the blender) this will give you a more chunky consistency.
4. Add all the remaining dry spices and jalapeño juice
5. Mash the beans lightly with a potato masher, just enough to break open the beans just slightly and then put them in a blender and pulse them adding the reserved water as needed to attain desired consistency.
*Note: We highly recommend the "Imagine" brand of low sodium broth. No sugar, great flavor!
