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    You are in: Home / Recipes / (Un)refried Beans Recipe
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    (Un)refried Beans

    (Un)refried Beans. Photo by linguinelisa

    1/1 Photo of (Un)refried Beans

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    ellie3763's Note:

    from the blog "Food for Laughter" -

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    Units: US | Metric


    1. 1
      In a large soup pot, saute the onions in the olive oil over medium-high heat until the onions are soft.
    2. 2
      Stir in the chili powder, cumin, salt, and cayenne powder, and continue sauteing for 1 minute or so - just until the spices are fragrant.
    3. 3
      Add the beans, oregano, and 1 to 2 cups water (depending on how thick or thin you like your beans). Stir in the bouillon.
    4. 4
      Bring the mixture to a boil, then reduce the heat and allow to simmer, stirring occasionally and adding more water if needed to keep the beans from sticking to the bottom of the pan, until the beans are very soft - approximately 1 hour. (After an hour or so they will be ready, but they can also simmer quietly and patiently on the stove for at least 3 hours if needed.).
    5. 5
      Using a potato masher, mash the beans until most of them are mashed, and the texture is mostly smooth.

    Ratings & Reviews:

    • on October 27, 2013


      This is a really good "un"refried bean recipe I used chicken stock cubes instead of vegetable ones but other than that made the recipe as directed. Everyone liked them. Made for My 3 Chefs 2013.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for (Un)refried Beans

    Serving Size: 1 (146 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 266.1
    Calories from Fat 31
    Total Fat 3.4 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 416.7 mg
    Total Carbohydrate 45.2 g
    Dietary Fiber 11.2 g
    Sugars 3.0 g
    Protein 14.4 g

    The following items or measurements are not included:

    vegetable bouillon granules

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