Recently Stephen & I have been making our own
refried beans.
Photo Credit: Stephen Shaffer
It makes enough for many meals, and is very inexpensive.
Recipe: Mexican Refried Beans
Soak overnight or by quick method*:
1 lb. dried pinto, pink, or kidney beans (we use pinto)
Add:
6 c. water
2 onions, chopped (optional)
Bring to a boil, cover and simmer slowly until beans are tender, about 3 hours. Mash beans with potato masher.
Add:
1/2 c. hot bacon drippings, margarine, or lard (we use margarine)
salt to taste
(we also add other spices like taco seasoning, pepper, garlic salt, chili powder, etc.)
Mix well; continue cooking, stirring frequently until beans are thickened and fat is absorbed. Serve at once or refrigerate for later use.
*Soaking
Presoak all dry beans by one of the methods given below.
1. Overnight Method: Wash beans, sort, place in kettle in which they will be cooked, and cover with 4 cups water to 1 cup beans (or follow recipe proportions). Cover and let stand 8 hours or overnight. Use soaking water for cooking - do not discard it.
2. Quick Method: Follow directions for overnight method but instead of soaking, bring water and beans to a boil and cook 2 minutes. Cover, remove from heat, and let stand 1 hour. Beans are then ready to cook.
Recipe from: More-with-Less
2 comments:
I love the More with Less cookbook for bean recipes. David and I eat a lot of beans and rice because it's so inexpensive. This week our bean recipe from More with Less was honey baked lentils. If you and Stephen haven't tried it yet, you should. It's delicious.
Isn't it a great book?! We've really enjoyed it as well. We'll definitely have to try the lentil recipe too. Thanks!
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