Hi all. I was wondering if anyone has a refried beans recipe. The canned has so much sodium in them and I want to make the fat free with less sodium. I have searched on line but I am not coming up with much. In fact the ripes that I have found is loaded with sodium.

you can get a roun pan or square pan either one and put a layer of refried beans then a layer of lowfat sour cream a layer of low fat shredded cheese bake it in the oven un till the cheese is melted and then top it off with sliced tomatoes and olives .... its dealicious and if you really want u can mix the sour cream with taco seasoning

you can get a round pan or square pan either one and put a layer of refried Beans then a layer of low fat sour cream a layer of low fat shredded cheese bake it in the oven un till the cheese is melted and then top it off with sliced tomatoes and olives .... its delicious and if you really want u can mix the sour cream with taco seasoning

Sounds yummy! You could top it with your favorite salsa.. or even some home made salsa or pico. Or maybe add some shredded chicken.

I think she was wanting to make some "refried" beans from scratch, though. I have no idea how to do that.

Hi all. I was wondering if anyone has a refried Beans recipe. The canned has so much sodium in them and I want to make the fat free with less sodium. I have searched on line but I am not coming up with much. In fact the ripes that I have found is loaded with sodium.

If you cook the beans you can lower the sodium yourself, but you will still have to add SOME salt, at least if you want it to taste good at all. I don't know that there is really any more to it other than adding the seasoning mashing the beans. You can try the one below and just adjust the salt to satisfy your sodium concerns.

• 1 onion, peeled and halved
  
• 3 cups dry pinto beans, rinsed
  
• 1/2 fresh jalapeno pepper, seeded and chopped
  
• 2 tablespoons minced garlic
  
• 5 teaspoons salt (may want to cut this in half?)
  
• 1 3/4 teaspoons fresh ground black pepper
  
• 1/8 teaspoon ground cumin, optional
  
• 9 cups Water
  

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.

I cook my pintos with Kosher salt, a little goes a long way. I also use chili powder, seasoned salt, garlic, minced onion, or whatever else you want to season with. Sometimes I use creole or cajun seasoning. I cook down till tender. To make refried Beans, I use a cast Iron skillet add some olive oil to cover bottom, about 2 T or less, or you can spray with your favorite oil. Turn on fire to medium Use non slotted large spoon, dip beans w/juice into skillet to cover bottom of skillet mashing with the large large spoon. That's it, I hope you enjoy!

Rebecca

ooh- i would love a recipe too!!!

My favorite recipe site is epicurious.com

Here's a link to a quick & easy recipe. Be sure to read the reviews, as they have good suggestions.

Light Refried Black Beans Recipe at Epicurious.com

They suggest topping with sour cream, but I recommend FF Greek yogurt - tastes like sour cream & is high in Protein.

Enjoy!

Joan