Refried Beans

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.

Ingredients:

• 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.

Directions:

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.

Refried Beans Printable Recipe

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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Jazzed Up Baked Beans

This is my go to side dish for summer cook outs. Homemade flavor without a ton of time, money, or effort. Because honestly, isn’t the grilled food really the star of any cook out?

For any vegetarians out there this just as good with the vegetarian baked beans and omitting the bacon or ground beef. Just cook the onions in a bit of oil and continue on with the recipe.

Jazzed Up Baked Beans

 

Recipe by Micha @ Cookin’ Mimi

This is a cheater recipe for those times when you need to take a dish somewhere but don’t have a lot of time but do want to go through a bit more effort than just opening a can.

Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes

Ingredients

• 1 28 ounce can baked beans
• 2 slices bacon or
• 1/4 pound ground beef
• 1-2 tablespoons brown sugar, maple syrup or molasses
• 1/2 cup chopped onion
• 1/4 cup barbecue sauce
• To taste black pepper

Cooking Directions

In a saucepan over medium heat cook the bacon until crisp or ground beef until browned. Remove bacon if using. Add onions, sauté until tender.

Add baked beans, sugar, barbecue sauce and black pepper. Heat thoroughly. Crumble bacon and add if used.

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