These refried beans are fat free, delicious and super easy!
2 lbs pinto beans, sorted (remove dirt clods and stones) and rinsed
12 cups water
1 Tablespoon salt
2 teaspoons of garlic powder (Or 2 cloves of fresh minced garlic.)
Place all ingredients in a large crock pot. Cook on high for 3-4 hours. Or cut recipe in half and place in a pressure cooker for 25 minutes on high pressure. If your pressure cooker can hold the whole thing without being more than 3/4 full, do the full recipe. Use a ladle to scoop half the cooked beans and liquid into a blender. Puree until smooth. Transfer beans to another dish and process the other half. This freezes well, works great as a dip, is delicious just with a spoon, and great for any recipe calling for refried beans. This makes about 15 cups of refried beans.
I ate mine with chips and with a spoon, then rolled some up with rice and cheese in flour tortillas and topped with hamburger mixed with salsa with a final layer of cheese for dinner. These rice and bean enchiladas were delicious! And so easy. You could easily make them vegetarian by leaving the hamburger out of the topping. You could also substitute tomato sauce with chili powder, canned tomatoes with green chilies, or enchilada sauce for the topping.
We like ours a little chunky, so I mash them with a potatoe masher. I also add a little dried taco seasoning when cooking for a little flavor.
Great timing! The beans from the chalupa recipe I made last night didn’t fully cook so I cooked them longer and made a stew thing similar to what my mom had made growing up. But there was so much more and refried beans was perfect! I have everything for nachos now. Lunch tomorrow!
Okay, so I a Mexican, well Mexican-American because I was born in the states and I take my beans seriously. I also mash mine with a potato masher over heat so that they are some what creamy but still have beans visable. I do know that most Americans do prefer beans to be very creamy and I imagine the blebder method works well. Another thing we do is for special dinners we actually refry them in cast iron over high heat in oil and mashing all the while. You can add some of the cooking water while you cook until it is the right texture for you. Or, in a pinch, I use an immersion blender but remove some beans and add later. Just my opinion.
Love this post!
@Melissa – I’m glad to have your insight on refried beans. Sounds so good and versatile.
Wait a minute… Are those store bought tortillas?
Courtney,
They are indeed store bought and white flour too. I just really like them, sigh. And when I found them on sale for $.50 a package I bought the entire quantity and put them in my freezer. It sure makes nice fast meals. And beats fast food restaurants on the quality of stuff I put in them. (Oh dear, it sounds like I’m justifying myself, doesn’t it :).