Refried Beans
The Cinco de Mayo countdown continues! Today’s recipe is for refried beans. I know you can get refried beans in a can. And you can dump a couple of cans into a sauce pan, and no one will be much the wiser. BUT, if you want to go the extra mile… Try making your beans from scratch. Yum.
Serve refried beans as a starchy accompaniment or as a filling for tacos, enchiladas, Tostadas and the other dishes which call for refried beans.
Refried Beans
6 c. water
1 bag dried kidney beans
1 onion, diced
3 T hot bacon drippings (feel free to toss in the bacon, too! You can substitute butter for vegetarian beans.)
Salt, to taste
Garlic, to taste (about 1-2 t)
Chili powder, to taste (about 1-2 T)
Combine beans and water in slow cooker. Cook on high for one hour, then turn down to low. Simmer until beans are very tender. Mash beans with a potato masher, add bacon drippings (and bacon) or butter. Mix well; continue cooking, stirring frequently until beans are thickened and fat is absorbed. Add seasonings to taste.
cinco de mayo, dinner party, refried beans, Mexican, recipes
May 3rd, 2007 at 8:13 am
I love vegetarian refried beans. I’ve never made them from scratch, but it sounds like I should give it a try!