Un-fried Refried Beans

Refried beans are a staple in our 3 month supply menus. You can store the regular cans of refried beans, you can get #10 cans of dried refried beans from the Cannery, or you can make your own from dried pinto beans.

Here's what you need:

2 cups dried pinto beans

2 tsp salt

Seasonings (cumin, chili pepper, onion, garlic, salt and pepper)

½ - 1 small can tomato sauce

Rinse and drain 2 cups of pinto beans. Add to a Dutch oven or stock pot and cover with water. Usually 6 cups of water for every 2 cups of beans is a good rule to follow.

But I just add water until the beans are covered by an inch or two. Cover the pot and set aside to soak for a few hours. You can soak beans overnight, but I just start them mid-morning.

Now we’re ready to start cooking. Discard any of the “floaties” from your pot. Drain and rinse the beans. Return to pot and add clean water. (6 cups or cover by and inch or two.) Add 2 tsp of salt. You can also add seasonings, bacon, onion, anything else at this point. Or you can wait and add it later. Just make sure that you don’t add anything acidic (like tomato sauce) until later or it will drastically slow down cooking.

You can also add 1-2 T of oil (bacon grease, other fat) to add flavor and keep the pot from boiling over. But if your pot is tall enough, you don’t need to worry about that. I skip this step.

Bring the beans to a boil. Then reduce heat, cover and simmer until the beans are tender.

Check periodically to make sure the beans are covered. If necessary, add more hot water to the pan.

Continue to cook (usually 1 hour – 1 ½ hours) until tender.

If there is still too much “juice” in the pot, I drain off some of the bean liquid.

Grab your potato masher (a wire whisk will work too) and start smashing. My kids do not like “chunks” so I mash them until really smooth. Add seasonings, tomato sauce (taco sauce, salsa or enchilada sauce works well too) and continue to mix until blended and smooth.

There are several methods for “refrying” the beans from here. But these beans are ready to eat and taste great on tostadas, wrapped in burritos, or even in enchiladas. This recipe makes enough for two meals for our family of five. Enjoy!