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    You are in: Home / Recipes / The "best" Refried Beans Recipe
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    The "best" Refried Beans

    The "best" Refried Beans. Photo by gailanng

    1/2 Photos of The "best" Refried Beans

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    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 5 mins

    5 mins

    4 hrs

    Air Force Mama's Note:

    I love this recipe, plus if you increase the amount of beans, you don't have to use them all for the recipe, the leftover beans are good to freeze and make refried beans in the future.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place pinto beans and garlic in crockpot and cover with water.
    2. 2
      Cook beans until tender, usually 3 hours on high.
    3. 3
      In a large saucepan, melt the bacon grease on medium heat.
    4. 4
      Add DRAINED beans to saucepan, do not discard the bean broth though.
    5. 5
      Mash the beans with a mashed potato masher, you can make the beans as lumpy or as smooth as you wish.
    6. 6
      Once they are mashed to your liking, add the butter.
    7. 7
      Add enough bean broth to the mashed beans. You can add more if you like your beans close to the runny side, or less broth if you like your beans nice and thick.
    8. 8
      Lastly season with salt/pepper to your liking.
    9. 9
      ENJOY!

    Ratings & Reviews:

    • on March 23, 2013

      55

      Great beans and made to go along with your Super Easy Mexican Rice. The other part of this dinner's review? Now, that's for tomorrow... *PAC Spring 2013*

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for The "best" Refried Beans

    Serving Size: 1 (42 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 89.9
     
    Calories from Fat 38
    43%
    Total Fat 4.3 g
    6%
    Saturated Fat 2.1 g
    10%
    Cholesterol 7.1 mg
    2%
    Sodium 20.5 mg
    0%
    Total Carbohydrate 9.8 g
    3%
    Dietary Fiber 3.3 g
    13%
    Sugars 0.1 g
    0%
    Protein 3.4 g
    6%

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