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READY IN 20 mins

Shortcut Refried Beans

Read Reviews (20)

"Forget to soak your beans, but will want to have burritos? Simply grind them in your wheat grinder and boil some water. In about 15 minutes it's time to eat." — ACHOCOCAT

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Types of Salt

Original recipe makes 4 servings Change Servings

3/4 cup dried pinto beans
1/2 teaspoon salt
1/2 teaspoon ground cumin

1/2 teaspoon chili powder
2 1/2 cups warm water
1/2 cup salsa

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Directions

Grind pinto beans until fine using a food grinder. Place in a saucepan, and whisk in salt, cumin, chili powder, and warm water. Bring to a boil over medium heat, and cook until thick, about 15 minutes.
When the mixture has thickened, stir and cook for 4 more minutes. Remove from heat and stir in salsa. Serve as a dip, or use as filling for burritos.

Kitchen-Friendly View

PREP 5 mins
COOK 15 mins
READY IN 20 mins

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I decided to disregard a review that told me nothing (Not good, wasn't working... Because...?? What's the point?), tried it and it worked great for me in particular! I've made it many times, always testing as I go and depending on my mood, I adjust the heat by using "mild/medium or hot" salsa which is key to if it would be bland or spicy, those spices count. Great technique for me so I can keep dried beans stored yet still get a fix for a sudden craving! It's a technique with dried beans you could use in many more circumstances. I just cooked until thick - on my particular stove, that was 20 minutes. As many stoves, salsas and beans and quality of spices as there are in the world, try to be fair or informative regarding recipes.

—HUNNYBEES35

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Most Helpful Critical Review

Mar 09, 2006

I don't know exactly what happened, but it did not turn out. It was tasty, but after an hour of simmering, it was still grittily undercooked. I can only think of two reasons why it didn't turn out: 1) I did not grind the beans finely enough 2) I added the salt with all of the other ingredients. I had heard not to do it in previous recipes... I have a *ton* of beans and probably will try it again, only with the changes.

—(ME)

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22 Ratings

Aug 10, 2008

I was just looking at the recipes for refried beans a little amused at the thought of a recipe for this. I always thought everyone knew how to make refried beans. I have to admit I have found some new ideas I hadn't thought of before. Then I found this particular recipe. I was so excited I had to try it out right away never mind that dinner is already done and eaten. I am truly hoping that this will turn out great. It would be great when I am short on beans and someone drops in. If it turns out I will be sure to share it with all of my friends and relatives. Although the beans are not done yet they are not grainy. I think the problem for the cook who said the beans just would not get done is old beans. Old beans will not cook up well. Try buying the beans at a store that has a high turnover rate.An area with a high Mexican population would be good especially at a Mexican store. They turned out great. I will definitly use this again. Try adding a small amount of garlic and onion for even more flavor.

—lobos

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Mar 05, 2006

This recipe is awesome. I am a bit of a salt aholic so I doubled the salt. After tasting this the first time I decided I wanted to have this on hand. I made a bulk batch, here it is: (9 cups of bean flour, 3 TBSP salt(I used 6), 3 TBSP ground cumin and 3 TBSP chili powder. Stir until well blended and store. Preparation instructions: place 1 1/2 cup bean flour and 3 1/4 cups of water into a medium sauce pan. Bring mixture to a boil over medium heat and cook until thick about 15 minutes. When desired consistency remove from heat and add 1 cup salsa, stir and serve. Yield approx 3 cups. When I use this to make bean dip, I also chop up pickled jalapenos into it as well as a little of the jalapeno juice. Yummy! Thank you so much for this time saving, tasty recipe.

—LUVNGRAMS

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Jul 19, 2004

A little soupy for burritos, but a little more bean flour should thicken it up fine. Added a little extra salt and a little pepper and this tasted great. I like refried beans, but not all the fat that goes along with them. This is a great tasting alternative. Try melting some cheese in the original recipe and you would have a great chip dip!

—AUNTIE K

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Aug 29, 2005

A nice substitue for the real thing, the kids don't know the difference. I would use a little less cumin next time (1/4 tsp), just for our taste preferences, but over all a fast and easy way to use those dried beans.

—talia

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Nov 09, 2008

It was quite different than canned, but it worked well. I cooked mine much less than fifteen minutes - it was already quite thick after only a few minutes. Kinda funny - I used black beans and with the salsa added, my refried beans were purple! :-)

—baskerville_gal

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Jan 16, 2005

Not Good. Half way through preparing dinner I realized that the beans were not working and sent my son to the store for a can of refried beans. I do not recommend this recipe.

—RAFIQSALLEH

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Nutrition

Calories
136 kcal
7%

Carbohydrates
25 g
8%

Cholesterol
0 mg
0%

Fat
0.6 g
< 1%

Fiber
6.3 g
25%

Protein
8.3 g
17%

Sodium
498 mg
20%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Shortcut Refried Beans

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 136
Calories from Fat: 5

% Daily Value *
Total Fat 0.6g < 1 %
Saturated Fat 0.1g < 1 %
Cholesterol 0mg 0 %
Sodium 498mg 20 %
Potassium 613mg 17 %
Total Carbohydrates 25g 8 %
Dietary Fiber 6.3g 25 %
Protein 8.3g 17 %
Sugars 1.8g
Vitamin A 4 %
Vitamin C 5 %
Calcium 7 %
Iron 22 %
Thiamin 22 %
Niacin 15 %
Vitamin B6 15 %
Magnesium 26 %
Folate 106 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.