No need to soak these beans! Very simple. These pinto beans are somewhat like refried beans without the frying. They are creamy and easy to make in no time. No messy clean up with these beans

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Recipe Summary

prep:
15 mins
cook:
4 hrs
total:
4 hrs 15 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine water, condensed chicken broth, beans, garlic, onion, and crushed red pepper flakes into a large saucepan; season to taste with salt and pepper. Bring to a simmer; cover. Cook, stirring occasionally, until beans are soft, about 3 1/2 hours. You may need to add additional water to keep the beans from drying out.

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  • Mash cooked beans with a potato masher to desired consistency. Stir in mozzarella and pico de gallo before serving.

Nutrition Facts

252 calories; protein 16.4g; carbohydrates 38g; fat 3.2g; cholesterol 9.1mg; sodium 328mg. Full Nutrition
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Reviews (69)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/09/2009
Great recipe and super easy, I had everything in my cupboards! The recipe calls for way too much salt (come on... 5 TABLESPOONS?! You're kidding right?) so I added about 3 tsp and that was perfect. Next time, I will use 1 Tablespoon of pepper instead of 2; there was too much pepper flavor. I used the Crock Pot to cook this. Cooking on High for about 4 hours should work. Just make sure to check water level constantly, as it dries up much faster than on the stove. I think I ended up using 10 cups of water total, and it was deliscious! Read More
(125)

Most helpful critical review

Rating: 2 stars
03/28/2011
More like 6 hours for soft beans with the 2 minute boil and 1 hour rest. Read More
(8)
86 Ratings
  • 5 star values: 58
  • 4 star values: 23
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
10/09/2009
Great recipe and super easy, I had everything in my cupboards! The recipe calls for way too much salt (come on... 5 TABLESPOONS?! You're kidding right?) so I added about 3 tsp and that was perfect. Next time, I will use 1 Tablespoon of pepper instead of 2; there was too much pepper flavor. I used the Crock Pot to cook this. Cooking on High for about 4 hours should work. Just make sure to check water level constantly, as it dries up much faster than on the stove. I think I ended up using 10 cups of water total, and it was deliscious! Read More
(125)
Rating: 5 stars
08/14/2009
UPDATE: Made again with 5 teaspoons salt instead (could still almost use a bit less)- turned out great. Again just used the food processor and added water until I got the consistency I wanted. Makes quite a lot so I separated into containers and froze some. Was excellent for adding to a quesadilla - lots of versatility and were delicious. With the change to these modifications I now give it 5 stars. This has potential to be a great recipe but TELL me the salt content was a typo? I followed the recipe exactly trusting that 5TBsp salt would somehow mellow out in the beans. It did not. They were WAY too salty and we could not eat them. However the overall flavor (minus the salt) was great! I did find though that a potato masher was not great for getting them to a creamy consistency I put them through my food processor and added more water until they were the consistency I was looking for. Next time will try with 5 teaspoons of salt maybe? Read More
(83)
Rating: 5 stars
12/10/2009
These are absolutely declicious - after soaking the beans overnight, which I'd done before finding this recipe, I let mine cook all day in the crockpot and came home to the MOST delicious smell!! They're terrific and I'll bet they'd be good on tortillas, too! Love them thanks so much. Read More
(64)
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Rating: 5 stars
01/13/2011
The amount of salt in this recipe has been corrected. Read More
(42)
Rating: 5 stars
09/08/2009
Not only was this super easer, but really good. I probably only used about 2 tsp of salt for the whole pot. I didn't even bother mashing them, just served them as is. Read More
(29)
Rating: 4 stars
01/25/2010
I made these the other day - I wanted something simple and tasty without the overnight soaking. This recipe really delivered! I halved the recipe to only 8 servings which is plenty for us. I made only a couple of changes - I used only 3t of salt (and it was plenty!) yellow onion as that is what I had and I used vegetable broth as the initial broth because I did not want an overwhelming 'chicken' flavor. As I added needed liquid - I used half water and half chicken stock which worked out well. I would give this recipe 5 stars easily if it did not call for 5T of salt. That is far too much in my opinion - next time I make it I will even reduce my 3t to 2t as the broth adds some salt. Once the beans were ready I mashed about 2/3 of the beans with a potato masher added some shredded Colby Jack a bit of milk and some hot sauce - served as "refried" without all the extra work and they tasted fantastic! Read More
(18)
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Rating: 5 stars
05/28/2011
I used the recipe to cook beans to make refried beans. I mainly just followed the measurements. About half way through cooking I had to add about 4 more cups of water because they were getting too dry though they were in my dutch oven. After that I kept cooking them til reduced and they were soft and creamy like restaurant-style refried beans. I used about half the amount of garlic (but next time I'll go ahead and use the full amount) and a whole yellow onion because it was all I had. Instead of adding mozzarella cheese I used 1/3 round "brick" of quesadilla cheese. I sauteed the onion in a tablespoon of bacon grease and 2 teaspoons of cumin 1 teaspoon of smoked paprika and 1/2 teaspoon of marjoram and 1/2 teaspoon of thyme. I used about 2 teaspoons of salt at the beginning and added another teaspoon at the end and for us that was plenty salty. I'll definitely make this again. I had about 10-12 cups of cooked refried beans and very little work. You just have to check on it to make sure the beans aren't getting too dry or sticking/scorching. (I read in a review that you should only add hot water/broth to beans after they've started and I did that and my beans were very creamy and smooth) Read More
(17)
Rating: 5 stars
05/14/2011
1 TBSP Salt is adequate. I also add 1/2 lb of bacon. The best beans ever!!! Also I have never gotten to the "add cheese and pico part" just fine without as well. @ TBSP Pepper since they removed that from the recipe. Read More
(14)
Rating: 5 stars
11/12/2009
I tasted these beans after mashing and decided they were already so delicious why add the mozzarella & pico de gallo? I halved the recipe added a chicken bouillon cube just added salt to taste and mashed coursely with a potato masher. They still had lots of texutre but were thick & creamy. Delicious! Read More
(11)
Rating: 2 stars
03/28/2011
More like 6 hours for soft beans with the 2 minute boil and 1 hour rest. Read More
(8)
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