We like this zesty, south-of-the-border side dish for picnics and outdoor get-togethers. Top with queso fresco and fresh cilantro for something truly special.

Recipe by MyRecipes June 2011

Gallery

Andrew McCaul; Styling: Lynn Miller

Recipe Summary

prep:
30 mins
soak:
8 hrs
cook:
6 hrs 10 mins
total:
14 hrs 40 mins
Yield:
Serves 8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Drain beans; place in slow cooker. Add onion and crushed garlic. Pour in enough water to cover. Cook, covered, until beans are tender, about 4 hours on high or 6 on low.

    Advertisement
  • Drain beans, reserving liquid. Use a potato masher, pastry blender or fork to work bean mixture into a thick, pulpy mass.

  • Warm oil in a large pot over medium-high heat. Add minced garlic and jalapeño. Cook, stirring often, until softened, 3 to 5 minutes. Stir in mashed bean mixture and cook until warmed through, about 5 minutes. Add small amounts of reserved cooking liquid to thin as desired. Mixture should have the consistency of thick mashed potatoes.

  • Remove from heat and stir in lime juice and zest. Season generously with salt and pepper. Top with queso fresco and chopped cilantro, if desired.

Nutrition Facts

283 calories; fat 5g; saturated fat 0g; protein 14g; carbohydrates 43g; fiber 15g; cholesterol 0mg; sodium 146mg.
Advertisement
Advertisement