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.
Servings: about 2 1/2 cups
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).
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.
Categories: Beans, Grains & Rice
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