Traditional vegetarian refried beans that taste great with hardly any fat!

Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the beans in a large saucepan, and cover with an inch of water. Place over high heat, and bring to a boil. When the beans have come to a boil, drain, and return them to the same pot. Cover the beans with 2 inches of water, and stir in 1 tablespoon of garlic, the tomato, cumin, and chili powder. Bring to a boil over high heat, then reduce heat to low, and simmer until the beans are very soft, about 3 hours and 45 minutes, adding water as needed.

    Advertisement
  • Once the beans have cooked, mash them with the remaining tablespoon of garlic, the oil, and salt to taste; use additional water as needed to achieve desired consistency. Place over low heat for 30 minutes, stirring occasionally. Serve.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

160.9 calories; 8.5 g protein; 25.3 g carbohydrates; 0 mg cholesterol; 595.1 mg sodium. Full Nutrition

Reviews (106)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/30/2009
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. Read More
(168)

Most helpful critical review

Rating: 2 stars
05/06/2011
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. Read More
(9)
148 Ratings
  • 5 star values: 86
  • 4 star values: 47
  • 3 star values: 10
  • 2 star values: 3
  • 1 star values: 2
Rating: 4 stars
04/30/2009
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. Read More
(168)
Rating: 5 stars
10/12/2007
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 Read More
(98)
Rating: 5 stars
07/14/2006
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. Read More
(65)
Advertisement
Rating: 5 stars
06/13/2006
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. Read More
(51)
Rating: 5 stars
01/04/2007
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! Read More
(35)
Rating: 5 stars
09/11/2006
This recipe is great! I wouldn't change a thing. Just make sure you have an entire free evening to make it. Read More
(34)
Advertisement
Rating: 5 stars
11/28/2006
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! Read More
(27)
Rating: 4 stars
09/05/2006
I just got done making the beans and they are great. the recipe is so easy to follow. I have never made homemade beans in my life tell to day and you would never know it. What i did different was before the beans where done cooking i added the salt then. That let the beans absorb the salt. Read More
(20)
Rating: 5 stars
04/10/2007
Great stuff! So flavourful. I made it with black beans but otherwise followed the recipe. Thanks! Read More
(15)
Rating: 2 stars
05/06/2011
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. Read More
(9)