Fat-Free No-Refry Refried Beans

"Adapted from a recipe by ChefClaude at allrecipes.com."
 
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photo by Dr.JenLeddy photo by Dr.JenLeddy
photo by Dr.JenLeddy
photo by Dr.JenLeddy photo by Dr.JenLeddy
Ready In:
12hrs 10mins
Ingredients:
11
Serves:
15

ingredients

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directions

  • Combine all ingredients in a slow cooker. Cook on low 12 hours or high 8 hours. Add more water if necessary.
  • Remove and discard bay leaf. Drain beans, reserving broth. Mash beans by hand with a potato masher, adding broth as necessary to achieve desired consistency. Discard unused broth, or use in other recipes.

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Reviews

  1. Very pleased with this recipe, I will definitely be making it again. I did use all 3 cups of pinto beans as I have a ton. I also used 1 dried chili pepper as I had that in the house and no jalepenos. I used 4 cups of water and 2 cups of chicken broth, it was plenty of liquid. I kept half the beans intact and mashed half with the help of a hand mixer, similar to potatoes add liquid slowly as a little goes a long way.
     
  2. Not sure that I liked the black beans in it. Would probably use all pinto next time.
     
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RECIPE SUBMITTED BY

I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
 
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