{"id":767,"date":"2015-03-19T20:30:54","date_gmt":"2015-03-20T00:30:54","guid":{"rendered":"http:\/\/thehappyhousewife.com\/?p=767"},"modified":"2020-04-06T13:09:28","modified_gmt":"2020-04-06T17:09:28","slug":"refried-beans","status":"publish","type":"post","link":"https:\/\/thehappyhousewife.com\/cooking\/refried-beans\/","title":{"rendered":"Refried Beans"},"content":{"rendered":"

Making your own refried beans is easy and economical. There are many uses for refried beans: bean burritos, bean tacos, beans and cheese, bean dip and more.<\/p>\n

\"easy<\/a><\/p>\n

They are inexpensive and very nutritious. Pinto beans<\/a> are high in fiber, magnesium and potassium and can be purchased at any grocery store for around $1-2 a pound.<\/p>\n

Most people purchase their refried beans pre-made in a can. While this is definitely an option, I think the homemade version tastes so much better and you can control the amount of salt in your own homemade refried beans.<\/p>\n

\"refried<\/a><\/p>\n

My kids absolutely love refried beans. 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.<\/p>\n

We prefer our beans with only salt and a little butter or fat added, but you can also add chopped onion and garlic to your beans to\u00a0suit your taste preferences.<\/p>\n

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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Refried Beans<\/h2>\n
<\/div>\n
These delicious homemade refried beans are easy to make and taste so much better than beans from a can.\u00a0<\/span>
<\/div>While you can make these beans with butter or lard, I prefer bacon grease. I feel like it gives the beans more flavor.\u00a0<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>11 hours<\/span><\/span> hrs<\/span> 20 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Dinner<\/span><\/div>
Cuisine: <\/span>Mexican<\/span><\/div><\/div>\n
Servings: <\/span>12<\/span> servings<\/span><\/span><\/div>\n
Calories: <\/span>117<\/span>kcal<\/span><\/span><\/div>\n
Author: <\/span>Toni Anderson<\/span><\/div>\n\n\n

Ingredients<\/h3>
  • 1<\/span> bag of dried pinto beans<\/span><\/li>
  • 1-2<\/span> tablespoons<\/span> butter or bacon grease<\/span><\/li>
  • salt to taste<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Soak pinto beans in water all day.Cook overnight on low in a slow cooker with lots of water.\u00a0In the morning, drain off most of the water and put in the fridge to cool. Beans should be cold before frying.<\/em>Add butter or bacon grease to a frying pan.Add cold cooked beans and as much liquid from the beans as desired. The more liquid, the soupier the beans.<\/div>
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    • \"\"<\/div> <\/li>
    • Cook on medium heat. While beans are cooking start to mash with a potato masher.<\/div>
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    • Continue mashing until desired consistency is reached. Ensure that the beans are simmering while being mashed.Add salt to taste.If beans are too runny, then cook a little longer and the liquid will boil off.<\/div>
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    • Serve.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n\n

      Nutrition<\/h3>
      Serving: <\/span>1<\/span>g<\/span><\/span> | <\/span>Calories: <\/span>117<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>18<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>6<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>2.5<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>1.4<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>6<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>309<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>4.4<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>0.6<\/span>g<\/span><\/span><\/div><\/div><\/div><\/div>\n

      Here’s a video tutorial to show you how easy it really is to make these beans!<\/p>\n