I am soooo over refried beans! Who needs to add extra fat to beans anyway? Certainly not me! I have won over many people with my Unfried Beans made with pinto beans but they are a little to garlic-y for my husband so I decided to lighten up on the spices a bit. Also my 2 year old son (the one with multiple food allergies) has reactions to pinto beans but so far has been doing well with black beans.
This recipe is perfect for lunch boxes too! Use these beans in a burrito or as a delicious dip! My son loves taking beans and chips for lunch. I pair it with some red grapes and carrot sticks for a healthy lunch. See more of my Back to School posts here.
Unfried Black Beans
Ingredients
- 2 cups cooked black beans
- 1/2 tsp garlic powder
- 1 tsp onion powder
- 3/4 tsp salt (optional)
- 1/8 to 1/4 cup water (only as needed, the Blendtec may require more water)
Do
- Put beans and spices in food processor or Blendtec. Process 15 to 20 seconds.
- Scrape down the sides as needed and process until beans are smooth, add water as needed.
Serve
These beans are incredible by themselves but I love them with Mexican Rice or wrapped up in a tortilla.
Tip: If you only have canned beans drain and rinse them, then make as instructed. Most cans only contain about 1 1/2 cups of beans so you may want to ease up on the spices and omit the salt entirely.
Coming tomorrow…Faux Cheezy Black Bean Quesadillas!
What is your favorite way to eat beans?
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Kim says
August 7, 2013 at 7:53 amSo easy and delicious; right up my alley! 😉
Lisa says
August 7, 2013 at 9:38 amI actually much prefer these to regular refried beans!
Lori says
August 7, 2013 at 11:39 amI could live off of this! YUM!
Debra says
July 9, 2015 at 9:30 amI am VERY new to this lifestyle and am curious how you cook black beans or any other type of beans you use in your recipes
Holly says
July 9, 2015 at 5:46 pmHi Debra, I usually use my Instant Pot but I just got it last fall. Before that I would cook them on the stove. You can see more details on this post.
https://myplantbasedfamily.com/2012/01/18/plan-for-success/
Good luck!
J Daniels says
July 24, 2020 at 2:53 pmI’ve had good luck cooking beans in a slow cooker, especially pinto beans, my favorite, but good for black beans too. One blogger has done experiments pre-soaking dried beans before cooking in the slow cooker to just dumping in the beans and water. Read about those experiments here: https://kalynskitchen.com/how-to-cook-dried-beans-in-crockpot/
For me it’s easier to NOT presoak beans, just dump beans, water, seasonings in the crockpot and let it rip. They turn out great.
I believe one recipe I use calls for 10 hours on high for pintos. I season the beans with cumin and sliced jalapenos. After cooking the beans in the slow cooker, assuming my Mexican GF and I don’t much them all immediately (they’re so tasty!) I’ll grab the immersion blender and blend up the beans right in the crockpot. I have a little Cuisinart stick blender that I got at Costco for $20 on sale a few years back. Works great. P.S. Don’t use any type of red beans for this method, or if you do, find instructions for pre-boiling them for 10 minutes to kill the potential toxin in red beans. For me, it’s much easier just to stick to pintos and black beans.
Lately I’ve been experimenting with canning beans in quart jars using the Nesco (formerly Carey) pressure canner. It fits 4 quart jars, wide-mouth, and cooks them up from dry, using a no-soak method, and takes about 2 hours from dry beans to cooked and canned. So far I’m finding that about 250g of dried beans plus filling the jar to about 1/4 inch of the top gives a full jar of beans with an inch+ of headroom in the jar after cooking. The results have been convenient and tasty. I had some early failures too, from not paying proper attention to jar mouth and lid sealing, but have that ironed out now. I’m still early in the discovery process, anyone reading, please educate yourself on canning safety issues before trying this. (Botulism toxin issues)
Holly says
August 2, 2020 at 10:00 pmI don’t like to presoak beans easier. There have been seasons in my life where I could but now it’s easier not to.
I think I have the same stick blender. It makes pureeing hot beans so much easier. I remember years ago I used a potato masher. Not any more! So much easier now.
I’ve never done any canning so I’m a bit jealous. 🙂