Super Tasty Refried Beans (without lard)

After cooking up your pinto beans, see How To:  Soak, Cook, Measure, and Store Dry Beans, (or if you are a big cheater and choose to open up a few cans of pinto beans instead), drain, saving some of the cooking (or canned) liquid.

Smash beans, using a fork or masher, until they reach desired texture.  Add cooking liquid (or canned liquid for all you cheaters), a little at a time, and stir until beans reach desired consistency.  (I like mine pretty thick and textured.  Some like them very smooth and somewhat liquified...you decide.)

Now for the good stuff.

Although I think this recipe is really a "to taste" kinda recipe, I have put together a general guideline.

(recipe adapted from Cooking with Food Storage Made Easy by Debbie G. Harman)

Super Tasty Refried Beans

1 1b (2 cups) dry pinto beans, cooked and mashed (3 cups if using canned)
1/4 tsp to 1/2 tsp chili powder
3/4 tsp to 1 tsp garlic powder
1/4 tsp to 1/2 tsp salt  (only add to taste if using canned beans)

(My suggestion would be to start with the lower measurement and add to according to taste)

Mix all ingredients...taste for perfection...and enjoy!

My whole family thought they were SOOOOO good!

As evidence (from G-Mcbabe),  "Wow, these LOOK grosser than the store bought beans but they taste WAY BETTER."

Thanks "G"....and they're cheaper too.

I cooked up 3lbs of beans (6 cups) and got nine 1-1/2 cup portions out of them (or the equivalent of about 9 cans) for around $3.00 (and you can absolutely get them for even cheaper...especially if you shop in bulk).  That is about $.33 cents a can.  NOT BAD!  Tell me the last time you got canned refried beans for $.33 cents a can...even with coupons.  I can't.  Which is why I went this route.  

 

Here I have them portioned out and ready for the freezer.

See How to:  Soak, Cook, Measure and Store Dry Beans for storing information.

I hope you like this $$ saving, low fat recipe.  I DO!

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