My Page
My Cookbooks
  • Main Cookbook
    Premium Members can have more than one cookbook in this list. They can keep private cookbooks just for organizing their recipes, or share them publicly with friends or the world. Learn more
My Account

Add this recipe to your:

Send this recipe:

Nutrition Facts

Serving Size 1 (242g)

Recipe makes 6 servings

Calories 44
Calories from Fat 1 (3%)
Amount Per Serving %DV
Total Fat 0.2g 0%
Saturated Fat 0.0g 0%
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 360mg 15%
Potassium 232mg 6%
Total Carbohydrate 9.5g 3%
Dietary Fiber 2.4g 9%
Sugars 2.5g
Protein 2.3g 4%

detailed view...

how is this calculated?

Festival Refried Beans

Recipe #12701 | 3 hours | 15 min prep | add private note
Derf

By: Derf
Oct 16, 2001

These can be reheated (fried) if you wish, but is not necessary. Good as a side, with any Mexican dish, topped with more cheddar and chopped hot pepper. ( have even used as a dip, with taco chips)

SERVES 6 (change servings and units)

Ingredients

Directions

  1. 1
    In a large saucepan, combine the beans, water, onion and garlic.
  2. 2
    Bring to boil Lower the heat and simmer, covered for 2-2 1/2 hours or until beans are very tender.
  3. 3
    Cool slightly (do not drain) In a food processor or blender, process bean mixture, half at a time, until smooth.
  4. 4
    Return bean mixture to the saucepan, Stir in salsa and salt.
  5. 5
    Cook uncovered, over moderate heat for 5 minutes or until desired consistency, stirring constantly.
  6. 6
    Serve with sour cream and shredded chedddar cheese.
  7. 7
    (use reduced fat sour cream and light shredded cheddar if you wish to cut back calories).

Questions about this recipe?

Spot an error in this recipe?

Try these recipes on Food Network:

Hot Spinach-Artichoke Dip

Lemon-Garlic Chick Pea Dip with Veggies and Chips

Caramelized Onion Dip

Five Layer Mexican Dip

Smoky Sun Dried Tomato Dip

Browse similar recipes by category

Featured Reviews for This Recipe

reviewer icon

From: ~Robyn~

On Sep 21, 2008

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.

1 person found this review helpful

  • Was this review helpful to you? YES | NO
  • reviewer icon

    From: Bergy

    On Jan 13, 2006

    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

    6 people found this review helpful

  • Was this review helpful to you? YES | NO
  • From: Mmmama

    On Feb 23, 2009

    This wasn't my favorite recipe...however I made these as a side and I think I would have liked it better as an appetizer. I love the idea of adding salsa, but perhaps 1 cup was just too much for me. Is there a certain brand of salsa you recommend? Thanks for the recipe.

    1 person found this review helpful

  • Was this review helpful to you? YES | NO
  • Read all 3 reviews

    Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue

    Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate

    UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance

    © 2009 Scripps Networks, Inc. All rights reserved