Source: More-with-Less Cookbook
Date tried:July 4, 2017
Yield: 5-6 servings
Time needed: 3 hours
Prior preparation needed
Soak dried beans overnight
This requires time not work. This recipe is quite plain, suitable for an everyday side dish. Easy to add flavour by adding spices and additional sautéed vegetables such as mushrooms, garlic or chopped bell or chili pepper.
Mexican Refried Beans
1 lb. dried pinto, pink, or kidney beans
6 cups water
2 onions, chopped (optional)
1/2 cup hot bacon drippings, margarine or lard
salt to taste
Place soaked beans and onions in 6 cups water and bring to a boil.
Turn heat down, cover and simmer slowly until beans are tender (about 3 hours).
Drain, and mash beans with a potato masher.
Add bacon drippings and mix well while continuing to cook.
Cook until beans are thickened and fat is absorbed.
Use soy or garbanzo beans instead of pinto or kidney beans.
Keep half of onion out of simmering stage.
When beans are cooked, use bacon drippings to sauté uncooked onions.
Mash 1/4 cup of beans at a time into pan, letting it fry a short time before pushing to the side and adding more.
Simmer 10 minutes to finish.
Refried bean casserole:
Add chili powder, cumin and tomato paste to mashed beans.
Place in a greased casserole, sprinkle with cheese, and keep hot in oven until ready to serve.