Refried Beans

Chef Buggsy Mate's Note:

This is a lighter version of a refried bean recipe.

• Total Time: 27 hrs
• Prep Time: 24 hrs
• Cook Time: 3 hrs

Ingredients:

Serves: 10

Yield: 0.5 cup

• 1 lb dried pinto bean, rinsed and sorted
• 5 cups water
• 1 teaspoon salt
• 3/4 cup minced onion
• 2 garlic cloves, minced
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1/2 teaspoon pepper
• 1 teaspoon salt

Directions:

1. Sort and wash beans; place beans in a large pot add enough water to cover the beans by more then three inches, one teaspoons salt (salt added during soaking tenderizes the bean skins), cover and soak over night.
2. Drain beans, and return to pan. Add the 5 cups water, onion, and garlic; bring to a boil.
3. Cover, reduce heat, and simmer until tender.
4. Drain beans in a colander over a bowl, reserving cooking liquid.
5. Combine 1-1/2 cups cooking liquid, chili powder, cumin, pepper, and salt in the pan. Add half of the beans, and mash.
6. Stir in remaining beans; cook over medium-low heat 5 minutes or until thickened, stirring occasionally. If beans become to thick, add additional cooking liquid a little at a time until desired consistency is reached.

Reviews

[So Cal Gal]

Excellent refried beans!! ...nicely seasoned, delicious alone--or in a recipe that calls for refried beans, and very low in fat! Plus, they're really easy to make and they hold well in the fridge! I made the recipe as written, with no changes (the pre-soaked beans took about 45 minutes to cook), and everything worked out great. My DH and I have been trying to reduce the amount of canned food in our diet, so I've been making more things from scratch. This recipe means that we now have a tasty alternative to canned refried beans! Thanks so much for sharing it, Chef Buggsy Mate!!

[Sharon123]

Easy to make and good flavor with the chili powder and cumin! I used with rice to make enchiladas. Yum! Thanks! Made for Australian Recipe Swap-Feb. 2010.

[Chef #1106037]

Excellent recipe! I placed beans straight into crockpot (no presoaking) and cooked for 8 hours. Easy AND tasty.