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Dang the Refried Beans recipe! Help?

About 2 weeks ago I found a SUPER EFFIN awesome Refried beans recipe. It was really simple-did it in the slow cooker, had onion maybe. Then I took them out and pureed them.
I think it was in the new recipes then, but now I cannot find it anywhere. I want to make them again, and I can't remember if soaking was required, and what I added to the water, and how much. And on which temp?
I had never cooked beans in a slow cooker before, so the method hasn't really sunk in yet.

If anyone else saw it, or knows of the recipe, please post the link here.

I give up!
:(

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hmmmmmm I don't think so-I think this had better measurements, but this helps, if I never do find  it!
thanks THHF!!!!

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I just made this and it was really good. My bf ate it every day for a week.

http://allrecipes.com/Recipe/Refried-Beans-Without-the-Refry/Detail.aspx?src=etaf

I added more cumin and garlic since I love that stuff. Soooo easy.

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OMG No Illusions!  That is IT!!!!
I think this is the recipe I used! I really thought I got it from VW....I think I remember the name even being the same as the one you posted!!!! Maybe its on VW under a similar name or something.

I ate it all week too-made cheezy enchiladas, nachos, etc.....LOVED IT!
YAY! Thank you SOOOOOO much!!!!

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Oh I hope it was the one you enjoyed.    :)  Next time I'm doubling it and freezing half since the bf loved it so much.

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Some people submit stuff from here to other recipe sites that will do like calorie and nutrient breakdown..that Best Mac And Cheese In The Entire World Seriously or whatever was on another site and someone said that they found it here and submitted there to figure out the fat and calories.

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:) I go the simple route. Canned veg refried beans.. haha.. I'm too lazy for that.

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I wish I had a slow cooker.

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These look amazing!!  I got a crockpot for Christmas last year, and even though I was really excited about it, I have hardly used it.  I am making these beans this weekend!

(Also, my spellcheck is trying to change "crockpot" to "crackpot."  ;D)

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These look amazing!!  I got a crockpot for Christmas last year, and even though I was really excited about it, I have hardly used it.  I am making these beans this weekend!

(Also, my spellcheck is trying to change "crockpot" to "crackpot."  ;D)

LMAO! Crackpot!
I think I will pronounce it that way from now on.
SO No Illusions, you totally ESPed me and got the recipe right. I thought I was losing my mind!
Those beans rock. I just thawed a container that was left over yesterday and made bean quesadillas with them. Yum! I could make a pot every week and be happy eating it every day.

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So, L2A - your enthusiasm for these beans forced me to run to the store this morning to buy some dried pintos, as I didn't have any in the cupboard!  This recipe is currently cooking up in my crackpot, and I can't wait to have them for dinner!  Mmmm!

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You will love them! I made the cheesey enchiladas with them too-its makes a lot!
So the whole recipe was from scratch-even the enchilada sauce! I was so proud of myself.....just didn't make my tortillas.

So here's a thought. Could it be that the same person who submitted to All recipes also submitted to vegweb? how do we know that is not the case?

JC you will have to report back and tell me if you are as in love with them as I am! :)>>>

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OMG, L2A!  :D :)>>>

These beans are incredible!!!  Easily the best refried beans I've ever had - and they're virtually fat free, which is a bonus!  Soooo easy, too!  I'm so happy you started this thread because I am in LOVE!  The only thing I changed was to up the cumin to about 1.5-2 tsp., and I reduced the salt to 2.5 tsp. (perfect amount).  Oh, and I used 2 c. pinto beans + 1 c. black beans.

I served these tonight for tacos/burritos.  Baked seitan (sauteed with onions), nacho cheezy sauce, homemade flour tortillas, and homemade Mexican rice!  What a FEAST!

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Ok, you sold me. I'll have to make these..soon. I will do it on the stove.

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Ok, you sold me. I'll have to make these..soon. I will do it on the stove.

I have these on the stove, and I hope they turn out just like they sound (from the slow cooker). Anyone else tried them on the stove? I soaked them overnight +, and added all the same ingredients, and I'll let them simmer for hours. They sound so good!

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There are several people on AllRecipes (under the Reviews area) who said they used the stovetop, and it worked great!  I'm sure it will be delicious!

I made another crackpot full last night, and they're already almost gone...  My family is obsessed, as am I!

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so I can do this on the stove top?  Yessss!

Do I have to use pinto?  Would kidney beans work?

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I haven't checked out the recipe you're all excited about but I make refried beans every couple of weekends, and have only ever done it on the stove, so you should be fine, Shell.
I can't see why kidney beans wouldn't work, but I just use pinto.
mmmm refried beans... : )

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The weird thing about kidney beans is that I've heard they release a toxic "scum" that floats to the top of the cooking water, and this needs to be skimmed off during cooking...  I'm not 100% sure that that's true, though.

But if it IS true, then kidneys might pose a problem because the beans simmer in their cooking water for 8 hours, then after draining, you're supposed to use some of the reserved cooking water to help mash the beans... :-\

I used half pinto & half black, though, and it works great!  I'm sure all black would be good, too.

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Hmmm...  I found this:

Red Kidney Bean Poisoning is an illness caused by a toxic agent, Phytohaemagglutnin (Kidney Bean Lectin). This toxic agent is found in many species of beans, but it is in highest concentration in red kidney beans (Phaseolus vulgaris). The unit of toxin measure is the hemagglutinating unit (hau). Raw kidney beans contain from 20,000 to 70,000 hau, while fully cooked beans contain from 200 to 400 hau. White kidney beans, another variety of Phaseolus vulgaris, contain about one-third the amount of toxin as the red variety; broad beans (Vicia faba) contain 5 to 10% the amount that red kidney beans contain.

Onset of symptoms varies from between 1 to 3 hours. Onset is usually marked by extreme nausea, followed by vomiting, which may be very severe. Diarrhea develops somewhat later (from one to a few hours), and some persons report abdominal pain. Some persons have been hospitalized, but recovery is usually rapid (3 - 4 h after onset of symptoms) and spontaneous.

The syndrome is usually caused by the ingestion of raw, soaked kidney beans, either alone or in salads or casseroles. As few as four or five raw beans can trigger symptoms. Several outbreaks have been associated with "slow cookers" or crock pots, or in casseroles which had not reached a high enough internal temperature to destroy the glycoprotein lectin. It has been shown that heating to 80 degrees C. may potentiate the toxicity five-fold, so that these beans are more toxic than if eaten raw. In studies of casseroles cooked in slow cookers, internal temperatures often did not exceed 75 degrees C.

I'm still confused about it!

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