University of Illinois Extension
UNIVERSITY OF ILLINOIS EXTENSION
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Refried Beans
Total : 16 hours

Ingredients:

  • 2 cups dry pinto beans
  • 6 cups water
  • 1/3 cup chopped onion
  • 1 teaspoon garlic powder
  • 1 teaspoon olive oil
  • 1 cup liquid from the cooked beans

Directions:

  1. Clean the beans. Leave them to soak overnight. Drain.
  2. In a medium pan, put soaked beans, water, onion, garlic powder and olive oil.
  3. Cook over medium heat for 2½ hours or until beans are tender.
  4. Mash 3 cups of cooked beans in large heavy skillet.
  5. Add 1 cup bean cooking liquid. Cook over medium heat until thick and the desired consistency.
Exchange: 1 starch, 1 fat
Carbohydrate Units: 1
Nutrition Facts
Servings per Recipe:
6 ½-cup servings
 Amount Per Serving
 Calories 120      Calories from Fat 10
% Daily Value 
2%0% Total Fat 1g0g
0%0% Cholesterol   0mg0mg
8%0% Sodium   200mg0mg
7%0% Total Carbohydrate   22g0g
28%0%   Dietary Fiber   7g0g
0%   Sugars   0g
14%0% Protein   7g0g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Carbohydrate Units: 0
Nutrition Facts
Servings per Recipe:
 Amount Per Serving
 Calories 0      Calories from Fat 0
% Daily Value 
0% Total Fat 0g
0% Cholesterol   0mg
0% Sodium   0mg
0% Total Carbohydrate   0g
0%   Dietary Fiber   0g
0%   Sugars   0g
0% Protein   0g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: