Refried Beans

Written by on in Ethnic Dishes, Side Dishes

Yesterday’s dinner menu was chicken fajitas and we like a side of refried beans with this dish. As I was gathering all of my ingredients, I discovered I never replaced the last can of refried beans. Now we had lots of snow yesterday, so I did not care to drive to the store. Luckily, I had a bag of dried pinto beans in the pantry, so I decided to make my own refried beans. They turned out wonderful. I’ll never used canned refried beans again! We prefer our beans on the creamy side, so when you add the cooking liquid to the smashed beans, start with 1 cup and add more according to the consistency you prefer. Refried beans freeze well, so go ahead and double the recipe if you’d like. It’s recommended that when freezing, first wipe the inside of the freezer bag with a dab of oil,

Refried Beans
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Refried Beans

Recipe by Diane BeckerCourse: Uncategorized
Servings

12

servings

Ingredients

  • 1 pound bag dried pinto beans

  • 8 cups water

  • 2 Tablespoons lard

  • 1 large onion, chopped

  • 1 small jalapeno pepper, chopped

  • 1 Tablespoon minced garlic

  • 2 teaspoons salt

  • 1 teaspoon ground cumin

  • 1 teaspoon chili powder

  • ¼ teaspoon chipotle powder

  • ¼ teaspoon smoked paprika

  • ½ teaspoon black pepper

  • 1 teaspoon Mexican oregano

  • ½ Tablespoon fresh lime juice

Directions

  • Rinse the pinto beans well.
  • Place beans in the pressure cooker with 8 cups of cold water.
  • Seal and cook on high for 45 minutes.
  • When finished cooking, let the pressure fall on its own accord for 30 minutes. If the stopper hasn’t released after the 30 minutes, you can release the pressure manually.
  • Drain the beans, RESERVING the liquid from the beans.
  • In a large skillet or Dutch oven, heat the lard until melted.
  • Add the onions and jalapeno pepper and saute for 8 minutes.
  • Add the minced garlic and saute 1 additional minute.
  • With the skillet on low, add the beans to the pot and smash them with a potato masher. (We prefer our beans very creamy, so I used my immersion blender.)
  • 10. Add 1-2 cups of the reserved bean liquid to the beans along with all of the spices and the lime juice. Stir until well combined.
  • 11. Add more liquid if needed (until beans are at the consistency you prefer).
  • 12. Simmer for 5 minutes so the spices can “pop”.
  • 13. Remove from stovetop and enjoy!

Notes

  • *NOTE* This dish can be made on the stovetop. Just follow the cooking directions on the bag and then pick up on this recipe starting with step #5

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