Recipe by what's for dinner?
"Traditional vegetarian refried beans that taste great with hardly any fat!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
dry pinto beans, rinsed
minced garlic, divided
salt to taste
Good. I can't have garlic, so subbed shallots instead. Beans that haven't soaked will be tough. Soak overnight and throw out that water. Replace with fresh water and continue with the recipe. Or bring beans to a boil. Let sit for an hour or two, then toss that water. Use fresh water and proceed with recipe. Or just use canned beans. Changing the water will take the toot out of the beans. Also, be sure not to add the salt until the beans are almost cooked through. If you add it early, the beans will be tough. If using canned beans, you won't need to add salt as there is plenty in the beans already.
After all of the raving reviews, I was really surprised on this one. I ran them through a food processor and they were really bitter and unpleasant tasting. I added a lot of salt, chicken broth, and cheese and it made them okay. I will never make these again. Not worth the 4+ hours of effort.
I never made refried beans before,wow did this come out great. The taste compared with my favorite beans at the local Mexican Resturant. Used some of the refried beans to make beef and bean enchilidas, great, my husband asked for more!!! I followed the recipe to the letter. It deserves *****
Wonderful refried beans! And healthy too! I did not add the tomato, otherwise I followed the recipe as it's written. Instead of mashing the beans, I pureed them in the blender to make them nice and smooth just like they are at our favorite Mexican restaurant.
I have made this very basic recipe for cooking the beans, to make Refritos, for over 40 years, minus the tomato. You get creative with additional ingredients when you are actually cooking the Refritos.
Absolutely *loved* this recipe! I needed refried beans to make a 7-layer dip for a party and thought I'd try my hand at making my own beans for the dip. I omitted the cumin, added chopped green bell pepper (half a pepper) and handful of chopped green onions (only because I had them on hand) and it smelled wonderful while it was cooking! I had to drain some of the liquid before mashing them (or the consistency wouldn't be thick enough). I tried a bowl w/ some shredded cheese on top and it was *yummy*! I'm sure it'll add special flavor to the Mexican 7-layer dip and taste better than canned beans. It is a very simple recipe; just a bit time consuming as it has to simmer a while but if you're home anyway, it's no big deal. Loved this!
This recipe is great! I wouldn't change a thing. Just make sure you have an entire free evening to make it.
These beans were great! I didn't have much time, so I used canned beans and left out the salt since canned beans are salty. I also added a little red pepper flakes for some heat. Very quick and very tasty!
* Percent Daily Values are based on a 2,000 calorie diet.
Vegetarian Refried Beans
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 28
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how easy (and delicious) it is to make refried beans in your slow cooker!
You won’t believe how simple this black bean side dish is. Enjoy!
Pinto beans and enchilada sauce star in this simple, meatless tortilla stew.