- 1 package (16 ounces) dried pinto or red beans
- 1 large onion, quartered
- 3 garlic cloves
- 1/2 teaspoon ground cumin
- 3 to 4 drops hot pepper sauce
- Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain beans; discard liquid. Return beans to pan; add water to cover. Add onion and garlic; bring to a boil. Cover and cook over low heat for 2 hours or until beans are very tender, adding water to keep covered if needed. Discard onion and garlic. Mash beans with a potato masher, leaving some beans whole. Stir in cumin and hot pepper sauce. Yield: 9 servings.
Originally published as Low-Fat Refried Beans in Taste of Home August/September 1998, p17
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Reviewed Aug. 3, 2013
"Very good results. makes enough to freeze some."