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Shortcut Refried Beans

Shortcut Refried Beans

  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m
ACHOCOCAT

ACHOCOCAT

Forget to soak your beans, but will want to have burritos? Simply grind them in your wheat grinder and boil some water. In about 15 minutes it's time to eat.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 136 kcal
  • 7%
  • Fat:
  • 0.6 g
  • < 1%
  • Carbs:
  • 25g
  • 8%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 498 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

  1. Grind pinto beans until fine using a food grinder. Place in a saucepan, and whisk in salt, cumin, chili powder, and warm water. Bring to a boil over medium heat, and cook until thick, about 15 minutes.
  2. When the mixture has thickened, stir and cook for 4 more minutes. Remove from heat and stir in salsa. Serve as a dip, or use as filling for burritos.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

HUNNYBEES35
80

HUNNYBEES35

6/13/2005

I decided to disregard a review that told me nothing (Not good, wasn't working... Because...?? What's the point?), tried it and it worked great for me in particular! I've made it many times, always testing as I go and depending on my mood, I adjust the heat by using "mild/medium or hot" salsa which is key to if it would be bland or spicy, those spices count. Great technique for me so I can keep dried beans stored yet still get a fix for a sudden craving! It's a technique with dried beans you could use in many more circumstances. I just cooked until thick - on my particular stove, that was 20 minutes. As many stoves, salsas and beans and quality of spices as there are in the world, try to be fair or informative regarding recipes.

LUVNGRAMS
46

LUVNGRAMS

3/5/2006

This recipe is awesome. I am a bit of a salt aholic so I doubled the salt. After tasting this the first time I decided I wanted to have this on hand. I made a bulk batch, here it is: (9 cups of bean flour, 3 TBSP salt(I used 6), 3 TBSP ground cumin and 3 TBSP chili powder. Stir until well blended and store. Preparation instructions: place 1 1/2 cup bean flour and 3 1/4 cups of water into a medium sauce pan. Bring mixture to a boil over medium heat and cook until thick about 15 minutes. When desired consistency remove from heat and add 1 cup salsa, stir and serve. Yield approx 3 cups. When I use this to make bean dip, I also chop up pickled jalapenos into it as well as a little of the jalapeno juice. Yummy! Thank you so much for this time saving, tasty recipe.

lobos
43

lobos

8/10/2008

I was just looking at the recipes for refried beans a little amused at the thought of a recipe for this. I always thought everyone knew how to make refried beans. I have to admit I have found some new ideas I hadn't thought of before. Then I found this particular recipe. I was so excited I had to try it out right away never mind that dinner is already done and eaten. I am truly hoping that this will turn out great. It would be great when I am short on beans and someone drops in. If it turns out I will be sure to share it with all of my friends and relatives. Although the beans are not done yet they are not grainy. I think the problem for the cook who said the beans just would not get done is old beans. Old beans will not cook up well. Try buying the beans at a store that has a high turnover rate.An area with a high Mexican population would be good especially at a Mexican store. They turned out great. I will definitly use this again. Try adding a small amount of garlic and onion for even more flavor.

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