Wednesday, March 17, 2010

Slow Cooker Unfried Refried Beans #2

1 bag of pinto beans, soaked overnight
1 can green chiles, chopped
1 tsp chili salt

Drain water beans soaked in; add fresh water. (Fill water two inches over beans.) Stir in chiles and chili salt.

Cook 8 hours on high.

Drain off all but about 1/4 cup water. Use an immersion blender to blend.

1 cup = 2 points

Note: I like this way a lot better than the first time when I made it with the chicken stock.