Refried beans, well not exactly, unfried beans, beans sans grease (lard or extra fat). Let’s just call them unfried beans.
When my husband and I first got together he did all of the cooking. He taught me how to cook Mexican food and when he would make refried beans he would put a little oil in the pan then add the cooked beans then smash them with a potato masher. Once I started
doing all of the cooking I omitted the oil. He didn’t notice unless I would say something. I then got lazier and would just put the cooked beans into my Magic Bullet to save all of the work of mashing them.
Now that I have a food processor I have a super simple recipe for Refried, er Unfried Beans.
- 2 cups cooked pinto beans (black beans would work too)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- 1 tsp salt
- small amounts of water
- hot sauce (optional)
- Add cooked beans and all of the spices to the food processor and process.
- Add small amounts of water until the desired consistency is reached.
- Taste and add more seasonings if desired.
These beans were really good. I’d even say they rival any canned refried beans that are seasoned. They were quick and easy. This was the perfect amount of beans for my husband and my nachos. If you are making bean burritos or just beans to accompany something else make more, this recipe is easy to double or triple.
Did you know that beans and unfried beans freeze well. You can make a big batch then package the whole beans into smaller serving sizes to freeze for later. I like to use a quart size freezer bag because I can lay it flat. I’ve also made large amounts of unfried beans to use when we had company stay with us. They could make nacho’s, burritos, or a host of other things quickly.
Do you cook your beans? You will save a lot of money if you do. Read my post on “Plan for Success” if this is uncharted territory for you, in it I detail how to cook beans.
Also check out my Unfried Black Bean recipe!