Prep 5 mins
Cook 6 hrs
Easy to make low-fat refried beans are a family favorite of ours. No one in our how will even touch canned refried beans anymore. We use the beans whole or put them in a Cusinart. All measurements listed below are approximate. I normally just season to taste.
- 1 (8 ounce) bag dried pinto beans
- 1⁄4 yellow onions or 1⁄4 white onion, finely chopped
- 1 teaspoon cumin
- 2 teaspoons garlic powder
- 1 teaspoon chili powder
- 2 teaspoons salt
- 1⁄2 teaspoon red pepper flakes
- Soak beans overnight or for 8 hours. Discard floating beans and beans that are cracked.
- Rinse beans thoroughly under cold water. Add beans to Crockpot, cover with 1" of water.
- Add salt - approximately 1 tablespoon.
- Add approximately 1 teaspoon of garlic & chili powders.
- Add 1 1/2 (approx) of cumin.
- Sprinkle red pepper flakes.
- Cook on low 4-6 hours or until beans are tender.
- Once beans are done transfer some of your beans to the Cuisnart. Add some of your cooking water. Mix until blended.
What an excellent idea! I am thrilled to have found your recipe. The directions are well written, the process was very simple (only, say, 10-15 minutes of hands on time from start to finish, and I'm not a speed demon), and the finished product is excellent. I tripled the recipe because I knew I'd love them and want plenty for leftovers. I pureed about two cups and then left the rest slightly mashed but mostly whole. Great on tostadas, tortilla chips, and in tacos, and other things I haven't gotten around to eating them with yet.
Excellent! So flavorful and creamy. The only thing I added was a bay leaf. I didn't use the tablespoon of salt listed in the directions. I'll be making these beans often to freeze and have on hand. Thanks for posting the recipe.
Sure beats the canned vegetarian refried beans I've tried. eck! I always look for ways to eat lighter, while still maintaining some amount of flavor. This proves to me that you really don't have to use lard or pork to have a tasty dish. Thanks for sharing.