Refried Beans (Frijoles Refritos)

Recipe Description:

A versatile and perennial favorite! Wonderful in burritos, tacos, tostadas and as a dip for fresh vegetables or home-made chips. We make ours from home-canned pinto beans so that it is quick and convenient, eliminating the time-consuming careful soaking and cooking each time. Never again need you purchase refries in a can, running the risks associated with BPA metal can lining.

Prep Time: 3 Minutes

Cook Time: 10 Minutes

Servings: 3 cups, approximately

Difficulty: Easy

Recipe Ingredients:

1/4 cup kettle-rendered lard

1 quart home-canned pinto beans (see note in instructions)

3/4 teaspoon unrefined sea salt

1/4 teaspoon freshly ground pepper

1 teaspoon chili powder

1/4 teaspoon ground cumin

Recipe Instructions:

In a cast iron skillet, melt the lard on medium heat.

Pour in the jar of pinto beans, including the liquid. Add the salt and spices.

Using a metal potato masher, thoroughly mash, and continuously stir the beans.

When they are mashed to your liking, continue to stir and scrape the pan with a spatula, and cook the beans until they are as thick as you like, keeping in mind that as they cool, they will thicken.

Serve warm. May be refrigerated for up to a week or frozen for later use.

Another advantage to this method is that you can buy your beans in bulk, thus saving money, and won't have to worry that they will get too dried out during long storage.

A note about the home canned pinto beans ~ if you've never done this, it is very easy. You do need to have a pressure canner to process them. I soak my pinto beans for 2 days, changing water 3 times during that process. Then I simmer them for 30 minutes, skimming off the foam, fill the quart jars leaving 1 inch head space, cover with boiling water, and process for 90 minutes at 11 pounds pressure. Please do not attempt this without consulting a reliable book of instructions on home canning. I recommend the Ball Blue Book Guide to Preserving.

Author: loves2spin

I am a happily married woman (42 years), mother of 6 and grandmother of 14. I am interested in many things, and love teaching what I know. I have an in-home sewing business, am an avid gardener and teach piano lessons..and I'm a Mormon. View all posts by loves2spin

Recipe Description:

Recipe Ingredients:

Recipe Instructions:

Author: loves2spin

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