Refried Beans
These easy, refried beans include instruction for cooking this from dry beans. But you can also use canned beans or previously cooked beans.
Servings: 8 servings
Calories: 155kcal
Ingredients
If cooking from dry beans:
- 2 cups dry pinto beans
- 6 cups water
Refrying bean:
- 4 cups pinto beans (cooked or canned that are drained and rinsed)
- 2 tbsp. oil
- ½ cup water (or more to adjust consistency)
- ½ tsp. salt
Instructions
For cooking from dry beans:
- I cook my beans in a slow cooker because I ALWAYS burn them in a regular pot. So combine the 2 cups beans and 6 cups water in a crock pot and turn on the crock pot. Cook until beans are soft. About 6-8 hours. (You can do it in a pot if you want. Just know I'll be jealous if you can do it without burning the beans.)
For refrying beans:
- In a large pan, place all other ingredients and warm over medium heat, while smashing the beans with a potato smasher.
- This recipe makes very thick and mildly flavored beans. If you want the beans to be thinner, add more water. (You can also use chicken broth if you want some additional flavor for serving the beans by themselves as a side dish).
- Serve.
- Note: If you want to make these fat-free, simply omit the oil and use some extra water.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
Nutrition
Serving: 1servings | Calories: 155kcal | Carbohydrates: 22g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Sodium: 121mg | Potassium: 373mg | Fiber: 8g | Sugar: 1g | Vitamin C: 1mg | Calcium: 39mg | Iron: 2mg