A simple refried beans recipe that will make you ditch the can!
I have a long list of foods that I want to one day learn how to make from scratch. Over the years, I’ve made many of them – hamburger buns, corn dogs, crackers, Junior Mints – and lately, I’ve been trying out more of these foods on my list. The latest? A refried beans recipe.
Not only are refried beans from scratch easy, but they are super inexpensive as well. Do you know how cheap it is to buy a big bag of beans? They are one of the last bargains in the grocery store!!
At a recent family dinner, we were having Mexican food, and I decided that it was the time to try out a refried beans recipe at home. I only ran into one problem with these beans. The recipe says to cook them for 2 1/2 hours – but just be warned that this could be different depending on your beans. I had just bought a brand new bag of beans, but I’m guessing that they may have been on the store shelf for some time because I started my beans before I went to church, and when I got home 3 hours later, they still weren’t done. I was able to let them cook for another 45 minutes, but I think they could have still used some time on the stove. They still tasted good, but the texture was off a little bit. With the leftovers, I brought out my immersion blender, and this actually helped with the texture quite a bit – although I didn’t end up with the traditional chunky beans.
What are some things you’ve wanted to try making from scratch at home?
- 2½ cups dry pinto beans
- 3 quarts water
- ½ cup chopped onion
- 2-4 tablespoons pork lard, bacon fat or olive oil
- ¼ cup water
- salt to taste
- Rinse the beans and remove any small stones or bad beans.
- Put the beans in a large pot and cover with the 3 quarts of water. The beans should be covered by at least 3 inches. Bring the water to a boil, then lower to simmer and cook, covered, for about 2½ hours. The beans are done when they are soft and the skin is beginning to break open.
- Remove the beans from the heat and strain.
- in a large frying pan over medium heat, cook the lard/bacon fat/oil and the onion until the onions are translucent. Add the strained beans and the ¼ cup of water. Mash the beans with a potato masher while you are cooking them until they are a rough puree. If the beans are getting dried out, add more water. Add salt to taste.
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