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Refried Beans Without the Refry

SUBMITTED BY: CHEFCLAUDE      PHOTO BY: FROGHOPPER

"Refried beans are simple to make when cooked in a slow cooker. This recipe will yield flavorful, fat-free refried beans seasoned with garlic, jalapeno, and cumin."
PREP TIME  15 Min
COOK TIME  8 Hrs
READY IN  8 Hrs 15 Min
SERVINGS & SCALING
Original recipe yield: 15 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 onion, peeled and halved
  • 3 cups dry pinto beans, rinsed
  • 1/2 fresh jalapeno pepper, seeded and chopped
  • 2 tablespoons minced garlic
  • 5 teaspoons salt
  • 1 3/4 teaspoons fresh ground black pepper
  • 1/8 teaspoon ground cumin, optional
  • 9 cups water

DIRECTIONS

  1. Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
  2. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 23, 2006 by TIGERHAWK
I will never buy refried beans again!!! The only thing I did different was using 1/2 Black Beans & 1/2 Pinto. My family thought they were better than anything bought! If you want to make a large batch of bean dip, after mashing the beans add:2 C.salsa, 2C.shredded Co-Jack cheese, 2C. shredded pepperjack cheese,8oz. creamcheese, 16oz. sourcream, 2T. chili powder, 1/2t. ground cumin...mix and let cook a couple hours longer so flavors can blend.Makes a huge batch so just freeze leftovers :)

16 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 3, 2007 by †Angela†
These beans were delicious! I used to cook them in the Pot for 4 hours with only onion and salt...but WOW...THIS IS MY NEW RECIPE!! I only added 3 teaspoons of salt and will add only 1 tablespoon of garlic next time. I cooked them on High for 8 hours as called for in the recipe and they came out great!! After they were done cooking,I served a bowl to my husband ( frijoles de la hoya)and then I transferred some of the beans (along with some juice) to a pan and mashed them. I added a little bit of lard, a tad of milk and some cheese to make them creamy. The beans were PERFECT without adding lard,milk and cheese...I only added those ingrediants because I am mexican and that is how we have been refrying beans for generations. I couldn't break the habit :) I think next time I will try subsituting 2 cups of water for 2 cups of chicken broth.

13 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 1, 2006 by KimHr
I make refried beans all the time and I thought I had my recipe down, but I have to say that though more simple with less ingredients than my own, these beans are THE BEST! The only change I made was I used chicken broth instead of water, which I believe made for richer and yummier tasting beans. Because of the chicken broth, I also reduced the amount of salt. This is how I will make my beans from now on!

13 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 15

Amount Per Serving

Calories: 137

  • Total Fat: 0.5g
  • Cholesterol: 0mg
  • Sodium: 784mg
  • Total Carbs: 25.7g
  •     Dietary Fiber: 9.7g
  • Protein: 8.3g

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