Refried Beans (Gluten Free)

Name: Refried Beans (Gluten Free)
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 2 cups
Ingredients: 2 cups dried pinto beans; 1 1/2-2 cups chicken stock; 2 -4 cups water; 1/2 tablespoon olive oil; 2 -3 teaspoons tomato paste; 1/2 tablespoon white vinegar; 3 tablespoons onions, finely chopped; 1 small jalapeno, seeded and finely chopped (optional); 1 garlic clove (or 1 teaspoon garlic powder); 1/8 teaspoon sea salt (or to taste); 1/8 teaspoon cumin; 1 1/2 teaspoons chili powder

Submitted by Tinkerbell

"After chatting in the Topic of the Month forum with chefs pamelad and I. M. Devine, I was motivated to take suggestions from them both and create this refried bean recipe. I love knowing exactly what's going into them! I used this recipe to make some simple cheese and bean tostadas. The beans are not pre-soaked and are simply cooked in a crock pot, but feel free to use your favorite cooking method. Cook time is crock pot cooking. *PLEASE NOTE: The distillation process removes the gluten and therefore, vinegar is gluten-free. The exception is malt vinegar, which is made from barley and is NOT distilled. If you still have concerns about vinegar, the Heinz brand white vinegar is made from corn, not wheat. If you find that you react to vinegar though, feel free to substitute lemon or lime juice instead. :)"

Download

photo by Tinkerbell

Ready In:: 6hrs 15mins
Ingredients:: 12
Yields:: 2 cups

ingredients

2 cups dried pinto beans
1 ¹⁄₂ - 2 cups chicken stock
2 -4 cups water
¹⁄₂ tablespoon olive oil
2 -3 teaspoons tomato paste
¹⁄₂ tablespoon white vinegar
3 tablespoons onions, finely chopped
1 small jalapeno, seeded and finely chopped (optional)
1 garlic clove (or 1 teaspoon garlic powder)
¹⁄₈ teaspoon sea salt (or to taste)
¹⁄₈ teaspoon cumin
1 ¹⁄₂ teaspoons chili powder

directions

Sort through dried beans and remove any pebbles, off-colored beans or debris. Rinse thoroughly and drain.
Put beans in crock pot and add chicken stock and enough water to cover beans by about 3 inches.
Cover and cook on low 6-8 hours or until tender.
Drain beans, but reserve 1 cup of cooking liquid and set aside.
Reserve about 1/2 cup of cooked beans and place the rest into food processor (or a large bowl to mash by hand).
Pulse a few times and then add oil. Process to incorporate.
Add tomato paste, vinegar, onion, jalapeno, garlic, salt, cumin and chili powder. Process until smooth and combined.
Add reserved beans and pulse a couple times; just enough to break them up. Serve as desired.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

Tinkerbell

Boise, 51

Hi! I am happily married with two children, 26 and 12. For nearly 10 years when this site was Recipezaar and then Food.com I hosted several different forums. I enjoyed making, creating, reviewing, and photographing recipes, but what I miss the most are the friendships I made here. I was Food Editor for the Mill Creek View Newspaper in Mill Creek, WA. for about 4 years during that time. Currently I am the office manager at a small mental health clinic. I'm not on this site much anymore, but I do continue to appreciate and respond to all reviews posted to my recipes.

View Full Profile