Refried Beans

This episode of The Pioneer Woman was on this morning and I was hoping I would not forget to post this recipe.  Refried Beans is something that I never think about making myself . . . it is so easy to buy them in the cans.  However, making it yourself is much healthier and so much more economical.

The Captain and I buy so much mexican convenience foods like taquitos, chimichangas, burritos that are frozen and so easy to microwave.  Refried beans is an important ingredient in all these items.  They are so easy to make and freeze yourself.  Again, so much more economical.  We are putting forth a huge effort to be more economical with our meal planning and grocery purchasing.

For a delicious variation, I would make a batch that is mixed with black beans that have already been made and seasoned (maybe the leftovers from a meal of black beans and rice with pork).

Recipe and photo courtesy Ree Drummond, The Food Network

SHOW: The Pioneer Woman
EPISODE: Building Pens

Ingredients

• 6 cups dried pinto beans
• 4 slices thick-cut bacon, cut into 1-inch slices (or you can use salt pork, ham hock or diced ham instead)
• 1 tablespoon chili powder
• 1 teaspoon salt, plus more if needed
• 2 teaspoons black pepper, plus more if needed
• 1/2 stick butter (bacon grease, lard or shortening will work)
• 1 onion, diced
• 2 cups grated sharp Cheddar Cheese

Directions

Rinse the beans thoroughly, then place them in a large pot with the bacon. Pour water over the top. Use enough water to cover the beans by 1 or 2 inches.

Bring to a boil over medium-high heat, then reduce the heat to low and cover. Simmer for 2 to 3 hours. If the liquid seems to evaporate too quickly, add more water during the cooking process. The beans are done when they're fork tender, without much bite.

Add the chili powder, salt and pepper. Stir and taste, adjusting the seasoning as necessary. Add in other seasonings as desired.

Heat the fat in a large skillet and cook the onions until translucent. Add the beans to the skillet and mash them until they're the consistency you want. Stir and cook them until heated, then add the grated cheese. Top with the jalapenos.

Nikki's Homemade Refried Beans

This recipe originated from Nikki's mom!  

We love refried beans and this recipe seems

 very easy to make . . . love crock pot cooking!

HOMEMADE REFRIED BEANS

**These proportions are assuming you have a large crock pot- 5 qt**

Put about 2 inches (about 3 cups) of dry pinto beans into crock-pot.   (Wash and rinse beans first)
Fill crock-pot nearly to the top with water

ADD:
5 chicken bouillon cubes
1 Tbsp. garlic salt
1/2 medium sweet onion (Don’t chop up onion, just put half of onion on beans)

Cook on high until beans are soft.  (stir occasionally during cooking process.  You may have to add more water as beans absorb water.)

Strain beans or pour off juice, saving the juice in a separate bowl.

Add  1/2 cup of butter and a small amount of juice that beans cooked in.

Use a hand blender to mash beans.

Add juice and blend to obtain desired consistency.  You want to leave beans a little runny as they will set up quite fast.

Check out Nikki's blog, Chef In Training for more awesome recipes!

Refried Beans Supreme

1 can (16 oz.) TACO BELL® HOME ORIGINALS® Refried Beans
1 cup KRAFT Shredded Cheddar Cheese, divided
1/2 cup chopped tomato
1/4 cup chopped green onions

MIX beans and 1/2 cup of the cheese in 1-quart microwavable dish;
cover.

MICROWAVE on HIGH 3 to 4 minutes or until heated through; stir.

Sprinkle with remaining 1/2 cup cheese.

Microwave, uncovered, 1 to 2 minutes or until cheese is melted.

SPRINKLE with tomato and onions

4 servings