Refried Beans
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.
AUTHOR | Toni
Toni, one of the original 3 Moms, is a military wife and stay-at-home(schooling) mom of six, soon to be seven great kids. On her personal blog, The Happy Housewife, she writes about saving money, healthy eating, recycling, homeschooling, life as a mom, and crafting.
[...] Refried beans. Fill the tortillas with just refried beans, or mix the beans with the ground beef before spooning into tortillas. [...]
Awesome tip! I love to have refried beans with our mexican meals, but they can be so expensive. I’m gonna have to try this one!
Thanks
I love homemade refried beans! I’m not very good at thinking ahead with the dry beans, though, so I take a can of the mexican-style chili beans and throw that in the skillet, liquid and all. They’re seasoned already, so quick and easy. Thanks for the open taco idea–love it!