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Unfried Refried Beans

 Unfried Refried Beans
"Refried beans were a staple in our home when I was growing up, but the dish my dad made called for crisp bacon and bacon fat," writes Michelle Martinez of Albany, New York. "Being health-conscious, I lightened up the recipe and found that it remained as tasty as I remember from my childhood.
5 ServingsPrep: 20 min. + standing Cook: 2 hours


  • 8 ounces dried pinto beans, sorted and rinsed
  • 2 quarts water
  • 2 tablespoons chili powder
  • 2 garlic cloves, lightly crushed
  • 2 teaspoons ground cumin, divided
  • 1 teaspoon pepper
  • 1 teaspoon salt, divided
  • 1/8 to 1/4 teaspoon crushed red pepper flakes
  • Tostada shells, optional
  • Toppings of your choice, optional


  • Place beans in a soup kettle or 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 and rinse beans, discarding liquid.
  • Return beans to Dutch oven; add the 2 quarts water. Add the chili
  • powder, garlic, 1-3/4 teaspoons cumin, pepper, 3/4 teaspoon salt and
  • pepper flakes. Bring to a boil. Reduce heat; cover and simmer for
  • 2-3 hours or until beans are tender.
  • Drain beans, reserving 3/4 cup liquid. Place bean mixture in a bowl;
  • coarsely mash. Gradually stir in reserved cooking liquid until
  • mixture reaches desired consistency. Stir in the remaining cumin and
  • salt. Serve on tostada shells with toppings of your choice if

2 of 2

Unfried Refried Beans (continued)

Directions (continued)

  • desired. Yield: 5 servings.
Nutritional Facts: 1/2 cup equals 165 calories, 1 g fat (0.55 g saturated fat), 0 cholesterol, 505 mg sodium, 31 g carbohydrate, 11 g fiber, 10 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat.