First, let me say that I love traditional refried beans. I could eat them in or on anything. However, recently, I've been trying to eat a little healthier, so I've been experimenting with bean recipes, trying to create one that will not only be "guilt free", but one that will hit all of those coveted comfort-food bells in my head. A tall order, I know.
My first attempts were just plain bland. The next attempts were tasty but it was still missing thatbutter, bacon, ham hock something I couldn't put my finger on.
So I finally just took a wild fling and added a can of fire roasted tomatoes and upped the seasonings just a little, and BINGO, I am VERY satisfied with the outcome. Even picky-picky husband (without prompting, mind you) said, "these beans are really good". They are also made in the Crockpot, so it doesn't get much easier than that!!!
1 1/2 cups DRY pinto beans (no need to soak)
(1) 15 oz. can fire roasted tomatoes
1 1/2 tomato can of water
(1) 4 ounce can mild green chili's
2 (scant) teaspoons salt
1/2 teaspoon black pepper
1 tablespoon vegetable (or corn) oil
1/2 cup chopped onion
2 teaspoons minced garlic
3 teaspoons chili powder
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper (important)
Saute the chopped onion in the vegetable oil until they are tender, then add the garlic and sauté for another minute.
Put the sautéed onion/garlic in the Crockpot, then add everything else and cook on low for 8 hours, or overnight, your house will smell heavenly the next morning.
Drain the cooked beans (save the liquid) and put them in a food processor. Pulse a few times (depending on how smooth you like your refried beans). If they seem a little dry, add some of the reserved bean liquid (I like mine a little on the "wet" side, so I add about half cup of the liquid).
Use in any recipe that requires refried beans. This recipe freezes very well.
NOTE: Don't freak out about there being tomatoes in this recipe. I know it isn't traditional, but you can barely tell they are there. They just add a nice FULL (low calorie flavor).
My first attempts were just plain bland. The next attempts were tasty but it was still missing that
So I finally just took a wild fling and added a can of fire roasted tomatoes and upped the seasonings just a little, and BINGO, I am VERY satisfied with the outcome. Even picky-picky husband (without prompting, mind you) said, "these beans are really good". They are also made in the Crockpot, so it doesn't get much easier than that!!!
1 1/2 cups DRY pinto beans (no need to soak)
(1) 15 oz. can fire roasted tomatoes
1 1/2 tomato can of water
(1) 4 ounce can mild green chili's
2 (scant) teaspoons salt
1/2 teaspoon black pepper
1 tablespoon vegetable (or corn) oil
1/2 cup chopped onion
2 teaspoons minced garlic
3 teaspoons chili powder
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper (important)
Saute the chopped onion in the vegetable oil until they are tender, then add the garlic and sauté for another minute.
Put the sautéed onion/garlic in the Crockpot, then add everything else and cook on low for 8 hours, or overnight, your house will smell heavenly the next morning.
Drain the cooked beans (save the liquid) and put them in a food processor. Pulse a few times (depending on how smooth you like your refried beans). If they seem a little dry, add some of the reserved bean liquid (I like mine a little on the "wet" side, so I add about half cup of the liquid).
Use in any recipe that requires refried beans. This recipe freezes very well.
ENJOY !!!
GUILT FREE REFRIED BEANS
Reviewed by Blogger
on
12:49 AM
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