Traditional vegetarian refried beans that taste great with hardly any fat!
Original recipe makes 12 servings
Ingredients
1 pound dry pinto beans, rinsed
2 tablespoons minced garlic, divided
1 medium tomato, diced
2 tablespoons ground cumin
1 tablespoon chili powder
2 tablespoons olive oil
salt to taste
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PREP
15 mins
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COOK
4 hrs 15 mins
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READY IN
4 hrs 30 mins
Directions
- 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.
- 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.
Nutrition
Calories: 161 kcal
Carbohydrates: 25.3 g
Cholesterol: 0 mg
Fat: 3.1 g
Fiber: 6.3 g
Protein: 8.5 g
Sodium: 595 mg