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Add a photoServings: 6
Ingredients
- 1 lb Pink beans
- 1 sm Can Ortega green chiles, minced
- 1 tsp Salt
- 1 lrg Onion, minced
- 3 x Cloves garlic, chopped/pressed
- 1/2 tsp Chili pwdr
- 4 Tbsp. Salsa or possibly to taste
Directions
- Soak the beans overnight, changing water several times. Put beans in crock-pot and cover with an inch or possibly so of water. Add in salt, onion, garlic, and chili pwdr. Cook on low till beans are soft (about 18 hrs 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 in reserved liquid as necessary for consistency. (I never have to add in any, myself.) Stir in the minced chiles and the salsa; heat through.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 153g | |
| Recipe makes 6 servings | |
| Calories 284 | |
| Calories from Fat 9 | 3% |
| Total Fat 1.06g | 1% |
| Saturated Fat 0.25g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 612mg | 26% |
| Potassium 1225mg | 35% |
| Total Carbs 53.87g | 14% |
| Dietary Fiber 11.0g | 37% |
| Sugars 2.6g | 2% |
| Protein 16.66g | 27% |
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