I love refried beans, especially homemade refried beans. Unfortunately I don’t usually have the foresight to make a big batch and freeze them so it’s almost always the canned ones for us. This month I actually used my head for something other than a hat rack and when we had pinto beans the other night instead of cooking just one pound I made two pounds and turned the leftovers in to refried beans. This more of a method than a recipe because I never make refried beans the same way twice. Sometimes I put in onion or chili powder. Sometimes I use vegetable oil, other times it may be a bit of bacon fat if I have any.
- Pinto or black beans, cooked still with the liquid. Do Not Drain- believe me you will need it. I would definitely recommend letting these sit in the fridge at least overnight ( slow cooker instructions from A Year of Slow Cooking here)
- seasonings- salt, pepper, onion, onion powder, garlic powder.
- a fat of some sort which is optional. Shortening, vegetable oil, bacon fat. Whatever is handy for you. You don’t need much maybe a couple of teaspoons.
Heat fat if using in a large skillet or pot depending on how large a batch you are making. Add a couple of cups of beans and about half a cup or so of the “juice.” Start mashing with potato masher, when that starts to thicken up add more beans and bean liquid and continue to cook and mashing until all beans are used and the mixture has the consistency you desire. Odds are you will have cooking liquid leftover. Taste beans and add seasonings to taste. Serve in burritos, as a side dish, or dressed up with toppings as a simple lunch.
I am going to use some of the beans in tostadas for tonight’s supper and will have the recipe posted tomorrow.
Freezer instructions: Portion cooked, cooled beans into 2 cup portions. Label and freeze. When ready to use thaw in fridge and reheat in a saucepan over low heat until bubbly.
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