Homemade Refried Beans

I never realized how easy it was to make refried beans. As much as we love Mexican food, I hate to think about how many cans of beans we’ve gone through. This recipe is great as a side dish or in any recipe that calls for refried beans. This recipe will make 2 cans worth (about 2 pounds).

2 cups dried pinto or black beans (for the sake of the pictures, I used a combination of both)
water
1 large onion
½ cup beef bacon fat (you could probably use olive oil, but I haven’t tested it)
2 large cloves of garlic
1 jalepeno pepper
1 TBS chili powder
1 tsp ground cumin
½ tsp salt
dash of red pepper

2 quart saucepan with lid
measuring cups/spoons
deep skillet
food processor or potato masher

Cover beans with water until they’re covered by two inches and soak overnight. OR cover beans with water until they’re covered by two inches and bring to a rolling boil. Boil for two minutes, then turn off, cover, and let soak for 1 hour.

Drain the beans and cover with hot water. Bring to a boil, cover, reduce heat to low, and simmer until beans are tender – about 2 hours.

Do not drain. Mash with a potato masher or process in the food processor until mashed.

Dice the onion.

Mince the garlic.

Mince the jalepeno.

In the skillet, melt the beef bacon fat.

Add the onions and saute until tender.

Add the garlic, jalepeno, chili powder, cumin, and the red pepper.

Heat, stirring, about 1 minute. Add the beans.

Cook over medium heat until a thick paste forms – about 10 minutes.

8 servings

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Very low in saturated fat No cholesterol High in dietary fiber High in manganese High in magnesium High in phosphorus High in potassium High in selenium High in thiamin
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I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee

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