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Beans, Beans, A Magical Fruit!

Submitted by: laree on March 19, 2011
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
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Beans, Beans, A Magical Fruit!

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The more you eat, the more you… Shoot. I can’t remember the rest.

The kids loooooove refried beans. I am terribly grateful they do, despite the large number of toot jokes two small boys and two large boys can come up with. Not that I can’t …

Difficulty:

Ingredients

Directions


The more you eat, the more you… Shoot. I can’t remember the rest.

The kids loooooove refried beans. I am terribly grateful they do, despite the large number of toot jokes two small boys and two large boys can come up with. Not that I can’t hold my own, because I can and I will.

Don’t test me.

Dried beans are by far one of the cheapest staples you can buy. If you took the time to compare the price (and calories!) of prepared canned refried beans to the same amount of dried beans, you might cry. I usually wait until beans are 5 pounds for $1 or cheaper before I stock up. I keep a bucket of beans in the pantry for weeknight dinners, parties, or even kiddo crafts.

Beans are truly a magical fruit.

The only downside to dried beans is you need a little foresight. Dried beans need to be soaked overnight, or cooked for several hours to make them palpable. On two separate occasions, I (1) Forgot to turn the crock pot on and (2) Turned the crock pot on, but forgot to plug it in.

Mornings can be rough at my house.

How to make Easy Refried Beans:

3 cups dried beans (will depend on size of crock pot)
1 tsp of baking soda (to reduce the toots!)
1 onion
2 peppers, mild or hot
1 bunch cilantro
1 tomato
2 tablespoons bacon grease, oil, lard, or similar fat (I just toss in a few pieces of uncooked bacon)
Salt to taste

Soak beans overnight in water-filled crock pot.

Drain water, rinse beans, and add water to cover beans. If you are going to be cooking them for awhile, you may want to add extra water.

Chop veggies. Add remaining ingredients to pot.

Cook on low for 4-6 hours.

Remove from heat. Use hand or potato masher to mash up beans.

BEWARE THE HOT BEAN SPLATTER!

Reheat if necessary.

Serve with fresh cilantro, sour cream, cheese, hot sauce, and other goodies!


Get the handy print page and save this to your recipe box here:
Easy Refried Beans.


Larissa blogs at The Henway.


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Comments

5 comments | RSS feed for comments of this post

  1. 3-19
    8:36
    am

    I enjoy refried beans occasionally. I have to try this recipe.

  2. 3-19
    9:23
    am

    Definitely will try the recipe. Around here the saying went, “Beans, beans, the musical fruit; the more you eat, the more you toot; the more you toot, the better you’ll feel; so let’s have beans for every meal!” haha!

  3. 3-19
    2:21
    pm

    I do this frequently with black beans. We love black beans at my house. It’s been my experience that if you add the salt to the beans before cooking them that they wont soften up for you. Have you had this problem?

  4. 4-6
    2:11
    am

    The other thing you can do with beans is make bean flour by grinding it in a grain mill, coffee grinder or blender. It then takes 3-5 minutes to make “refried” beans. You can add any spices or dehydrated veggies to it (onion, garlic,etc.) You can also add fresh veggies to the water before you add the bean flour.

    Yes, salt will make the beans tougher. So will acid items like tomatoes. Which is why people generally cook the beans and THEN make chili out of them. I have made chili straight from dried beans, but it takes a lot longer to cook and I don’t feel like the beans ever get “done” enough for my tastes.

  5. 4-6
    8:48
    am

    I also have tried the refried beans using bean flour. It is really quick and easy and tasty!

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