Fat Free Refried Beans Recipes

Steps:

• Drain soaked beans and place in a crock pot along with remaining ingredients except salt. Make sure that the beans are covered with liquid by about 1".
• Stir well, cover and cook on low all day, about 8-10 hours, until tender. Keep an eye on them and make sure they don't get dry.
• Add salt.
• Use a potato masher or heat safe (canning) jar bottom to mash well and stir with a wooden spoon.
• Continue to mash and stir until desired consistency.
• To freeze, put in a freezer Ziploc and flatten into a layer to freeze, or no more than 2" deep in freezer containers.

Steps:

• Rinse and sort beans.
• Soak beans in the 6 cups water for 24 hours. Do not discard this water.
• Bring to a strong simmer. cover and continue strong simmer for 2 to 2 1/2 hours or until beans are tender.
• Add salt at this point only. Never before or while cooking. Remove epazote and discard. Keep all cooking liquid.
• Blend with food processor or stick blender if you are truly cool. I like to leave some chunks for texture. I also recommend using all of the cooking liquid. This is where the flavour lives. The beans may initially be quite thin but will thicken up.

Steps:

• Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
• Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

Steps:

• In a large saucepan, saute the onion in oil until tender.
• Stir in the garlic, cumin, salt and cayenne; cook and stir for 1 minute.
• Add beans and mash (I use a potato masher).
• Add water; cook and stir until heated through and water is absorbed. It only takes a few minutes.
• Remove from heat, and stir in lime juice.