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Homemade Refried Beans

Posted by Hallee on Sep 22, 2011 in entrees, Hallee's Galley, Mexican, Recipes, sides |

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).

INGREDIENTS:

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

SUPPLIES:

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

PREPARATION:

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.

DIRECTIONS:

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.

 

YIELD:

8 servings

NUTRITION: ~*~
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
~*~
NOTES:

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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