Open-faced Refried Bean Sandwiches.
Refried beans are such a common convenience product in a can, it’s easy to forget how much better they are homemade. Homemade refried beans are cheaper than cheap and you get to make use of your fresh garden veggies, so they’re much more nutritious.
This recipe makes approximately the same amount as you’d get in one large-size can. You can add more, or less, heat depending on the peppers you use, and make them vegetarian–or not.
How to make Homemade Refried Beans
1 1/2 cups dry pinto beans
1/4 cup vegetable oil or bacon grease
1 tomato, diced
1/2 of a small onion, minced
2 jalapeno or banana peppers, chopped
1 teaspoon garlic powder
1/2 teaspoon cumin
cayenne pepper (optional)
Rinse and drain beans. Cover with water and bring to a boil. Turn off heat and soak for one hour (with the lid on the pot). Rinse and drain again then cover with water in the same pot and bring to a boil. Simmer, covered, another one to two hours, until tender. Drain (reserve liquid).
In a large skillet, heat vegetable oil or bacon grease. Add tomato, onion, peppers, garlic powder, cumin and cayenne pepper (a little, a lot, up to you!); saute on medium-low until onion and peppers are soft (about 15 minutes).
You know I’m sauteeing in bacon grease.
Continuing to cook, add drained beans, seasoning with salt to taste. Using a potato masher, mash beans in the skillet, adding cooking liquid from the beans as needed.
Once beans are mashed and well-blended, turn off heat. You’re done! Grab some tortilla chips and cheese!
But wait! You might try something a little different than the usual burritos or nachos, try Open-Faced Refried Bean Sandwiches. This makes a fast, light lunch or a tasty side as part of a larger meal.
Open-Faced Refried Bean Sandwiches
slices of french bread
homemade or storebought refried beans
Preheat your oven broiler on high. Place french bread slices on a baking sheet. Drizzle each slice with olive oil. Spread a couple tablespoons of refried beans over each slice then top with cheese. Broil until the cheese melts.
Serve with salsa. I make a quick, fresh salsa by mincing two tomatoes, half of a small onion, one jalapeno pepper and one banana pepper then mixing together with a dash of lemon juice, a sprinkle of cilantro, salt, and pepper to taste and a 1/2 teaspoon of garlic powder.