Nov. 18, 2011
Fat-Free Refried Beans Recipe (Vegetarian Refried Beans Recipe)
In a little more than two weeks my second cookbook, Everyday Happy Herbivore, will be hitting shelves.
To get you excited for her arrival, I'm sharing a few recipes here on the blog. First up was my Sweet Potato Dal and now -- Skillet Refried Beans!
Sure canned refried beans are easy, but you just can't top the taste of homemade. The little effort required here is so worth it -- these beans are fantastic!
1 small onion, diced
15 oz can pinto beans (undrained)
1 tsp ground cumin
1/2 tsp chili powder
Line a skillet with a thin layer of water and saute onion over high heat until translucent and most of the water has cooked off. Add cumin, chili powder and a few dashes of paprika, stirring to coat the onions. Add beans with their juices and stir to combine. Reduce heat to low and mash beans well using a fork or potato masher. It will look very soupy, don't be alarmed. Crank the heat up to high and bring to a boil. Once boiling, reduce heat to medium and simmer 10 minutes. If the beans start popping and splashing, cover for a few minutes, then uncover. Stir every minute or so, scraping along the bottom to lift the beans. After 10 minutes the liquid should have significantly reduced. It may still be a little soupy, that is alright, it will thicken as it cools. However, if its really soupy, cook longer. Add salt and pepper to taste, then serve.
Per serving (serves 2) 216 calories, 0.4g fat, 41.7g carbohydrates, 15.7g fiber, 4.8g sugar, 13.7g protein