Making your own refried beans is easy and economical. There are many uses for refried beans; bean burritos, bean tacos, beans and cheese. They are inexpensive and very nutritious. Pinto beans are high in fiber, magnesium and potassium. When you make your own refried beans you can also control the amount of salt in the recipe, which is great for people on a low sodium diet.
To make refried beans, purchase a bag of dried pinto beans. Soak all day and then cook overnight on low in the crock pot with lots of water. In the morning, drain off most of the water and then put in the fridge to cool. It is important that you fry the beans while they are cold. After the beans have cooled add a small amount of butter or bacon grease to a frying pan.
Then add the cold cooked beans. The amount of liquid in the beans is up to you. The more liquid the soupier the beans.
Cook on a medium heat. While beans are cooking start to mash with a potato masher.
Continue to mash until they are the desired consistency. Your beans should be simmering as you are mashing. Mix in a small amount of salt. I don’t have a measurement because it is really to your taste. If your beans are too runny cook a little longer and the liquid will boil off.
Serve.
We used these beans on open tacos.
If you like to freeze your meals, freeze your beans after they have been cooked in the crock pot but before they have been fried. Thaw in the fridge, fry and serve.
For more Kitchen Tips visit Tammy’s Recipes.
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ooh I like this tip–my boys love refried beans, but I bet homemade is much healthier and maybe even cheaper! I will have to try this!
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My three year old has recently come to love refried beans, so I am definitely making this – it sounds so easy! Thank you for sharing the recipe
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Yumm I love refried beans!
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Thanks for sharing. I’ll have to make some of these.
Of course, the saltier the better for me!
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I JUST purchased a bag of dried pinto beans on my last shopping trip and planned to find a recipe this week for refried beans. Great timing! Thanks!
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Like Amy, I just purchased some pinto beans for the purpose of making refried beans. Now I don’t have to search for a recipe! Thanks! I’m sure the pictures will help, too!
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Thank you! I was going to attempt this next week. Now, I have no fears! You’re always reading my mind like that…
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I made these – didn’t go quite as smoothly as your photos look but in the end – they are terrific! SO MUCH BETTER than anything in a can – and I have loved canned refries. Thanks! I’ll never go back! Well, unless I’m in a hurry
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[...] I’m cooking pinto beans to make refried beans – with the help of The Happy Housewife [...]
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I can’t wait to try this! Thanks for your clear instructions and photos! Makes me hungry they look so yummy. Do you have a preference for cooking pans? We need some new ones and I would like to find something that works well and will last a long time, but isn’t too expensive. I have never tried cast iron, but am considering it. What do you use?
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I am just starting to get into buying dried beans, and not buying the already canned ones. Can I soak a big batch and somehow store them? I don’t want the batch to go bad before I use them…or do I just have to do it in smaller batches and keep the dried ones always dried? Thanks!
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TheHappyHousewife Reply:
July 25th, 2009 at 4:11 pm
You can freeze beans that have been soaked and cooked. I have never stored beans that have been soaked but not cooked. They would keep in the fridge for a day or two, but probably not longer than that.
Toni
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This is great! I’ve been looking for a refried bean recipe and this is perfect. Can’t wait to try this. Thanks!
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LOVE this recipe! I can’t wait to try it! Thank you!!!
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Hi Toni,
I really appreciate your recipes and I love the pictures! You are doing a great job!
I have been making homemade beans all my life. Yes, they are much better for you (and tastier). Our family has been making these for years, and I just wanted to share another way of making them. This recipe is from my Grandmother who came from Mexico.
We don’t soak the beans. We just rinse the beans (to get rid of the excess dirt on them). Then we put them into a big pot and cover with water – about 1 or 1-1/2 gallons of water, depending on your size of pot. Place pot on your stove top and bring the water to a boil. Next we add one half of an onion, cut into 4 pieces. If you like the flavor of bacon, you can add one slice (uncooked) for flavoring.
Cover and simmer for 3 or 4 hours. Make sure to check the water level every 30-45 minutes to make sure that the water does not evaporate. If it does, go ahead and add more water. (Make sure that you heat the water in the microwave so that it is very hot before you add it to the beans.)
When the beans look like yours do (in the second picture), they will be soft and pinkish brown. You can add your salt now to the beans for flavoring. ( I usually add the salt about 30 minutes before they are fully cooked. )
At this point, they are ready to eat. You can eat them whole like this – like for chili, or you can mash them as in refried beans.
For refried beans: you can put them directly into the frying pan. I do not cool the beans.
I will say that I never thought about freezing the beans after cooking, but I will give it a try!
Thanks for all of your hard work!
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TheHappyHousewife Reply:
February 2nd, 2010 at 8:47 am
Thanks for all your tips Norine, definitely something to try!
Toni
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