Fat Free Refried Beans

They are easy to make and irresistible. These are wonderful as a side or make them into a hearty meal by filling warm tortillas or burritos with beans, lettuce, tomatoes, scallions, and a scoop of salsa.

Yield: about 7 cups (equivalent to about four 398 ml/14 oz cans)

Instructions below include stove top and crockpot methods. Check this link to learn more about dry beans and how to cook.

Ingredients

  • 2 ½ cups dry pinto beans, (about 450 g/1 lb) soaked overnight
  • 8 cups water
  • 3 bay leaves or use ½ tsp bay leaf powder
  • 1 ½ cups onions, chopped
  • 2 cloves garlic, minced
  • 1 can tomato paste (156 ml/5.5 oz)
  • 3 tsp chili powder
  • 3 tsp paprika
  • 1 tsp ground cumin
  • ½ tsp dried oregano
  • ¾ tsp pepper
  • 1 tsp salt

Instructions

  1. Discard soaking water, and put beans into a large pot. Add water, bay leaves, onions, and garlic. Bring to boil, cover and simmer for 2 to 3 hours, or until beans are very tender.
  2. If using whole bay leaves, remove and discard. Ladle about 2 cups of the cooking water from the beans, and set aside. (remove enough cooking water so the beans are well exposed and not submerged) While leaving some texture, mash beans with a potato masher or use an immersion blender.
  3. Add the tomato paste, chili powder, paprika, cumin, oregano, salt,and pepper. Mix well to combine. If the beans are too thick, add some cooking water to achieve desired consistency.
  4. Simmer for 7 to 10 minutes to heat through.
  5. Keep in fridge and use within 4 to 5 days, or portion and freeze.

Crockpot Instructions

  1. Add beans, water, bay leaves, onions, and garlic to crockpot. Cover and cook on low 8 to 10 hours (High: 4 to 5 hours, stirring occasionally).
  2. If using whole bay leaves, remove and discard. Ladle about 2 cups of the cooking water from the beans, and set aside. (remove enough cooking water so the beans are well exposed and not submerged) While leaving some texture, mash beans with a potato masher or use an immersion blender.
  3. Add the tomato paste, chili powder, paprika, cumin, oregano, salt, and pepper. Mix well to combine. If the beans are too thick, add some cooking water to achieve desired consistency.
  4. Add the oregano, cumin, and salt. Stir well to combine. If not ready to serve, can leave setting on warm for another hour or so. Stir occasionally.
  5. Keep in fridge and use within 4 to 5 days, or portion and freeze.