Best Low Fat Refried Beans Recipes

CROCK POT LOW FAT REFRIED PINTO BEANS

Crock Pot Low Fat Refried Pinto Beans image

Easy to make low-fat refried beans are a family favorite of ours. No one in our how will even touch canned refried beans anymore. We use the beans whole or put them in a Cusinart. All measurements listed below are approximate. I normally just season to taste.

Provided by vmcintee

Categories Low Cholesterol

Time 6h5m

Yield 6-10 serving(s)

Number Of Ingredients 7

Ingredients

1 (8 ounce) bag dried pinto beans
1/4 yellow onions or 1/4 white onion, finely chopped
1 teaspoon cumin
2 teaspoons garlic powder
1 teaspoon chili powder
2 teaspoons salt
1/2 teaspoon red pepper flakes

Steps:

Soak beans overnight or for 8 hours. Discard floating beans and beans that are cracked.
Rinse beans thoroughly under cold water. Add beans to Crockpot, cover with 1" of water.
Add salt - approximately 1 tablespoon.
Add approximately 1 teaspoon of garlic & chili powders.
Add 1 1/2 (approx) of cumin.
Sprinkle red pepper flakes.
Cook on low 4-6 hours or until beans are tender.
Once beans are done transfer some of your beans to the Cuisnart. Add some of your cooking water. Mix until blended.

Nutrition Facts : Calories 140.5, Fat 0.7, SaturatedFat 0.1, Sodium 788.5, Carbohydrate 25.5, Fiber 6.3, Sugar 1.1, Protein 8.5

LOW-FAT REFRIED BEANS

Low-Fat Refried Beans image

Writes field editor Kitty Shelton from her Ketchum, Idaho kitchen, "A local Mexican restaurant shared this recipe with me. It's so simple and tasty you'll never go back to canned refried beans."

Provided by Taste of Home

Categories Side Dishes

Time 2h20m

Yield 9 servings.

Number Of Ingredients 5

Ingredients

1 package (16 ounces) dried pinto or red beans
1 large onion, quartered
3 garlic cloves
1/2 teaspoon ground cumin
3 to 4 drops hot pepper sauce

Steps:

Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain beans; discard liquid. Return beans to pan; add water to cover. Add onion and garlic; bring to a boil. Cover and cook over low heat for 2 hours or until beans are very tender, adding water to keep covered if needed. Discard onion and garlic. Mash beans with a potato masher, leaving some beans whole. Stir in cumin and hot pepper sauce.

Nutrition Facts : Calories 180 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 0 fiber), Protein 11g protein.

LOW-FAT HOMESTYLE REFRIED BEANS

Low-Fat Homestyle Refried Beans image

A real nice side to a spicy Mexican dish. And these are so much tastier than canned refried beans, while still taking advantage of canned rather than dried beans. The recipe comes from Light & Tasty.

Provided by MsBindy

Categories Beans

Time 15m

Yield 2 2/3 cups, 8 serving(s)

Number Of Ingredients 9

Ingredients

2/3 cup onion, finely chopped
4 teaspoons canola oil
4 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 (15 ounce) cans pinto beans, rinsed and drained
1/2 cup water
4 teaspoons lime juice

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.

UNFRIED REFRIED BEANS NO FAT LOW SODIUM

Unfried refried beans NO fat low sodium image

I use refried beans in burritos, on nachos, even on pizza, but the ones from the store are loaded with sodium. This version is low fat and low sodium, and they are delicious.

Provided by Lynn Socko

Categories Other Side Dishes

Time 4h

Number Of Ingredients 3

Ingredients

16 oz can kidney beans
16 oz can red beans or pinto beans
1/2 c **pico de gallo-see link

Steps:

1. https://www.justapinch.com/recipes/sauce-spread/salsa/pico-de-gallo-7.html?p=2
2. If using fresh cooked beans, drain juice. OR if using canned beans, drain and rinse well. Most of the sodium is in the juice. Use approx. 1/2 c of pico de gallo to 2 c. of beans. Add more or use less depending on your taste.
3. Mix drained beans and pico together. Place in food processor, add a little water and puree. The longer these sit up in the fridge the more flavorful they become. Add more spices if desired, but this really doesn't need any, it's SUPER flavor just as is.
4. To make low fat/low sodium nachos, try these chips. https://www.justapinch.com/recipes/appetizer/other-appetizer/spicy-baked-tortilla-chips-low-sodium-low.html?p=2
5. Here is a low fat/sodium recipe for nacho using these beans. https://www.justapinch.com/recipes/sauce-spread/salsa/nachos-low-fat-low-sodium.html?p=1
6. I also use this recipe for the beans: https://www.justapinch.com/recipes/side/other-side-dish/pinto-beans-2.html?p=1# I made 6 c. using these beans cooked without the ham hock. Once cooked I drained them and added 1/4 c. of pickled jalapeno juice (which does have sodium), 2 Tbl. of apple cider vinegar, and 2 c. of pico de gallo, then pureed them in batches and mixed altogether when finished.