Homemade Refried Beans

I have so many dried beans lying around the house, I always plan to soak them and freeze them for use later like any decent homemaker would, right?…….. Suffice to say, that has never happened. Not once. I love the idea but maybe not so much the work. *sigh*

But my new year is bringing all sorts of new energy (not really, but I’m pretending) so I took on the task.. Or at least part of it. I managed to soak the beans overnight (for once) and cook them the next day, and then I even turned them into Refried Beans!!

If you are feeling as energetic as I have been I thought I would share the process 🙂

Refried Beans

This is a two-day process so give yourself a day ahead. Of course you are always welcome to soak and cook the beans ahead of time and store in your freezer…which I will be doing from now on ;).

First you want to rinse and soak your beans. 3 cups of water to one cup of beans is the rule of thumb. For this recipe I soaked 2 cups of dried beans in 6 cups of water. Put a lid over your soaking beans and set aside for the night.

The beans should cook for at least three hours so make sure you start the cooking early enough. Cook beans in soaking water covered over medium heat until beans are soft and tender.

When beans are fully cooked melt 1/4-1/3 cup of lard in cast iron skillet over medium heat.

When the lard is fully melted add 1 cup of cooked beans and 1/2 cup of cooking broth slowly.

Mash beans into lard (carefully) with a potato masher.

Continue adding beans and cooking broth, mashing in between, until all the beans and broth are gone.

Continue cooking and stirring over medium heat until all the liquid has evaporated. Add any salt and pepper or other seasonings at this time.

Eat and Enjoy.

And yes, if you’re wondering, that is meatloaf. Mexican meatloaf! A recipe made by my sister and myself several years ago!

*Note*

Feel free to add seasonings during cooking the beans, such as: bay leaves, jalapeno, onions, cilantro….get creative!

Happy Cooking

♥

Samantha