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, and it makes 2 cans worth (about 2 pounds).
Ingredients
Method
- 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 jalapeno.
- In the skillet, melt the beef bacon fat.
- Add the onions and saute until tender.
- Add the garlic, jalapeno, chili powder, cumin, salt, and the red pepper.
- Heat, stirring, about 1 minute. Add the beans.
- Cook over medium heat until a thick paste forms, about 10 minutes.
Nutrition
Notes
Makes about 2 pounds, the equivalent of 2 cans of refried beans.
Very low in saturated fat; no cholesterol; high in dietary fiber, manganese, magnesium, phosphorus, potassium, selenium and thiamin.
Thanks for hosting me on your blog, Hallee!