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These are the refried beans I grew up with. NOBODY makes refried beans like my mom, so even though this is her recipe, I can never make them taste exactly like hers. Must be that really old cast iron skillet!!! This is a labor of love, and prep time includes cooking the dried beans. Most of the time I'll cook the beans the evening before and refrigerate them. Then fry them up the next day to break it up. Real refried beans are made with lard, there's no getting around that. However, to make these vegetarian, or for those of you who want to watch that saturated fat, these are pretty darned good just using corn, canola or coconut oil.
Units: US | Metric
Serving Size: 1 (83 g)
Servings Per Recipe: 8