Who knew that making refried beans at home could be so easy?! I always thought that you had to sit at home and keep a close eye on them all day and night for 24 hours! Well hate to break it to you but if you want REALLY authentic tasting ones you will be told that that is the only way to do it....OR you can do it this MUCH easier way for the same flavor without really having to watch it at all! My sister found this recipe off of Pinterest (everyones best friend when it comes to looking for something tasty to make). The original recipe (for the fat free kind) makes so much that I end up cutting it in half and still freeze enough for another meal at least! These beans freeze beautifully and warm up is easy breezy! These are good all alone, or loaded up with cheese, or mixed in with spanish rice, whatever floats your boat! Enjoy.
Traditional Refried Beans
1 lb. dry pinto beans (about 2½ c.)
6 c. water
4 slices bacon cut into pieces and cooked
¼ c. lard or bacon drippings (do not substitute vegetable shortening)
2 tsp. salt
4 cloves garlic, minced
¼ c. lard or bacon drippings (do not substitute vegetable shortening)
2 tsp. salt
4 cloves garlic, minced
1/2 onion
½ Tbsp. cumin
1/4 tsp red pepper flakes or 1 jalapeno
Put everything except bacon grease in crock pot. Cook on high until beans are very tender, about 5-6 hours, adding water as needed to keep beans covered. Drain some of the liquid out. In a large skillet, melt lard over medium heat. Add beans. Mash beans with back of spoon or potato masher or immersion blender. Cook, uncovered, about 10 minutes, stirring often, until desired consistency.
*This will make about 6 cups!
Fat Free Version
2 lb. dry pinto beans (about 5 c.)
½-¾ large onion, roughly chopped
8 cloves garlic, peeled and crushed
3 Tbsp. cumin
½ Tbsp. dried oregano
Sprinkle of cayenne pepper
12 c. water
4 tsp. salt
In large crock pot, place all ingredients except salt. Cook on high 5-6 hours, or low a minimum of 7 hours, until beans are very tender, adding water as needed to keep beans covered. Ladle out 4 c. cooking liquid; reserve. Stir in salt. Mash beans with back of spoon or potato masher. Add reserved liquid as needed for proper consistency.
*This will make about 12 cups!
**Randi's Side Notes**
~ I like to double the traditional ones and use the extra to make bean and cheese burritos or just put them in the freezer for another meal or two.
½ Tbsp. cumin
1/4 tsp red pepper flakes or 1 jalapeno
Put everything except bacon grease in crock pot. Cook on high until beans are very tender, about 5-6 hours, adding water as needed to keep beans covered. Drain some of the liquid out. In a large skillet, melt lard over medium heat. Add beans. Mash beans with back of spoon or potato masher or immersion blender. Cook, uncovered, about 10 minutes, stirring often, until desired consistency.
*This will make about 6 cups!
Fat Free Version
2 lb. dry pinto beans (about 5 c.)
½-¾ large onion, roughly chopped
8 cloves garlic, peeled and crushed
3 Tbsp. cumin
½ Tbsp. dried oregano
Sprinkle of cayenne pepper
12 c. water
4 tsp. salt
In large crock pot, place all ingredients except salt. Cook on high 5-6 hours, or low a minimum of 7 hours, until beans are very tender, adding water as needed to keep beans covered. Ladle out 4 c. cooking liquid; reserve. Stir in salt. Mash beans with back of spoon or potato masher. Add reserved liquid as needed for proper consistency.
*This will make about 12 cups!
**Randi's Side Notes**
~ I like to double the traditional ones and use the extra to make bean and cheese burritos or just put them in the freezer for another meal or two.
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