This Refried Bean recipe is not exactly quick… but it is easy… and really the time required in the preparation is minimal…. so while you can’t have everything... you can have delicious refried beans with not much effort.
This recipe is not fat free… I do use bacon grease… the bacon grease adds a great subtle smoky flavor to the beans...
Use them for bean burritos or as a side dish… they are delicious!
I use bacon grease… but… I do use a lot less than many other recipes… you can use lard instead (as some traditional Mexican recipes do) or even olive oil.
I soak my beans in water for about 8 hours or overnight… dried beans are so much cheaper than canned and they are all natural… no added preservatives … an affordable and healthier option. The beans will almost double in size.
Make sure you go over the beans carefully before soaking… I almost always find little pebbles …
After cooking I drain the beans and reserve the liquid… adding it back as I need it when I’m mashing the beans.
Seasonings are really optional… I like them so I add them in… you can eliminate them if you want.
To add an additional little kick to the beans… you can add ½ jalapeno pepper, seeded and finely diced when you add the spices.
I put the onions and garlic in my mini chopper to get them well chopped… I put them in together to get them well mixed together as well.
The number of servings for this will depend on what you are using this for. As a side dish this should be about 8 servings… for burritos… about 4-6 servings.
I hope you try this delicious recipe!
Recipe: Refried Beans
All you need:
1 pkg. (16 oz.) dried pinto beans
1 bay leaf
1 large onion
2 large garlic cloves
2 tablespoons bacon grease
1 tablespoon chili powder (optional)
1 teaspoon cumin (optional)
Pinch of cayenne (optional)
Salt to taste
All you need to do:
Carefully pick over the beans for small pebbles and any bad beans.
Place the beans in a large bowl and cover with water… water should be about 2 inches above the top of the beans.
Soak for 8 hours or overnight.
Discard the soaking water.
Place beans in a large pot and cover with water (2 inches above top of beans) and add a bay leaf.
Cook over low heat (slow simmer) for about 1 ½ hours or until beans are soft. Add additional water as needed if water level drops to much.
Drain the beans … RESERVING the cooking liquid. Return the beans to the pot and add back about ¼ cup of the cooking liquid. Mash the beans with a potato masher.
Add the bacon grease to a large skillet over medium heat.
Add the onions and garlic to the skillet and cook until the onions are translucent and soft.
Add the spices if using them. Cook for about a minute.
Add the mashed beans and add about a cup cooking liquid. Stir well to incorporate the onion mixture with the beans.
Cook, stirring constantly, until the mixture forms a thick paste. If beans become dry add more cooking liquid as needed.
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