Festival Refried Beans
photo by Bergy
- Ready In:
- 2hrs 50mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 1⁄2 1/2 cup dried pink kidney beans or 1/2 cup dried red kidney beans, sorted and rinsed
- 4 cups water
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 1 cup salsa
- 1⁄4 teaspoon salt
directions
- In a large saucepan, combine the beans, water, onion and garlic.
- Bring to boil Lower the heat and simmer, covered for 2-2 1/2 hours or until beans are very tender.
- Cool slightly (do not drain) In a food processor or blender, process bean mixture, half at a time, until smooth.
- Return bean mixture to the saucepan, Stir in salsa and salt.
- Cook uncovered, over moderate heat for 5 minutes or until desired consistency, stirring constantly.
- Serve with sour cream and shredded chedddar cheese.
- (use reduced fat sour cream and light shredded cheddar if you wish to cut back calories).
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Reviews
-
Great flavor. I took a shortcut and used a 14 oz can for dark red kidney beans, drained almost all the juice off but did not rinse them. I mashed the beans instead of processing them . Very easy recipe - the salsa gives them a nice flavor boost - I used hot. Thanks Derf for another keeper 1 July 2010 Made again and enjoyed just as much.
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These were very tasty beans! I mashed them a bit with a potato masher qnd went the low fat sour cream and cheese way. They are not restaurant style refried beans at all but when you are watching fat and calories these were fantastic! I forgot to say I only had a small amout of salsa left so I used that and then about 5 tbl. each petite chopped tomatoes and chopped green chilies,and about a tbl. of red pepper flakes, I also threw in two red chilies when simmering.
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