Refried Beans

Cooking Light
5 cups (serving size: 1/2 cup)


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1 pound dried pinto beans or black beans
5 cups water
3/4 cup chopped onion
2 garlic cloves, chopped
1 tablespoon chili powder
1 tablespoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon salt


Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans, and bring to a boil; cook 2 minutes. Remove from heat; cover and let stand 1 hour.

Drain beans, and return to pan. Add 5 cups water, onion, and garlic; bring to a boil. Cover, reduce heat, and simmer 2 hours or until tender. Drain beans in a colander over a bowl, reserving 1 1/2 cups cooking liquid. Combine reserved cooking liquid, chili powder, cumin, pepper, and salt in pan. Add half of beans, and mash. Stir in remaining beans; cook over medium-low heat 5 minutes or until thickened, stirring occasionally.

Created date

April 2004

Nutritional Information

Calories 165
Caloriesfromfat 4 %
Fat 0.8 g
Satfat 0.2 g
Monofat 0.2 g
Polyfat 0.3 g
Protein 9.9 g
Carbohydrate 30.8 g
Fiber 6 g
Cholesterol 0.0 mg
Iron 3.2 mg
Sodium 72 mg
Calcium 67 mg