My Homemade Refried Beans - Kid Pleasing - Quick & Easy!
"Ok guys I come up with this recipe out of necessity, due to the fact that I was living in Europe and if you could actually find refried beans, they where so over priced it was totally ridiculous... So I started experimenting and came up with a refried bean recipe that the whole family loves, and the kids love to help out on this one....."
- Ready In:
- 18mins
- Ingredients:
- 15
- Serves:
-
6-8
ingredients
- 2 cups black beans, cooked & drained (or 1 - 15 1/2 oz can, drained)
- 2 cups pinto beans, cooked undrained (or 1 - 15 1/2 oz can, undrained)
- 2 tablespoons vegetable oil
- 1 1⁄2 tablespoons minced garlic
- 1 teaspoon cilantro
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon onion powder
- 1 tablespoon pinto bean seasoning (www.fiestaspices.com)
- 1⁄8 teaspoon season salt
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon lime juice
- 1⁄4 cup finely diced roma tomato (optional)
- 1⁄8 cup salsa (optional)
- 3 tablespoons finely chopped red onions (optional)
- 1⁄4 cup shredded monterey jack cheese (optional)
directions
- Mix black beans, pinto beans, vegetable oil, minced garlic & if you so choose the optional ingredients add the roma tomato & onion in at this point. Cook on med-hi heat for 5 minutes, don't forget to keep stirring.
- At this point take a potato masher and mash beans until you get the consistency in which you desire.
- Add in remaining ingredients once you have your beans mashed. Cook on med-lo for 10 minutes, don't forget to stir.
- If you refried beans get to thick just add in a little bit of water.
- If you choose to add the optional cheese, sprinkle it on top at this time and turn off the heat.
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Reviews
-
Very good! Taste was really good. I didn't have pinto bean seasoning (have never heard of it actually), I substituted 2tbsp bacon fat & 1tbsp coconut oil for the vegetable oil. Added the tomato and some vidalia onion.
Tweaks
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Very good! Taste was really good. I didn't have pinto bean seasoning (have never heard of it actually), I substituted 2tbsp bacon fat & 1tbsp coconut oil for the vegetable oil. Added the tomato and some vidalia onion.
RECIPE SUBMITTED BY
Well lets see I'm a single mom of 2 my little girl whom is 8 and my little boy whom is 5. Just divorced, lets see I dance for a living; but I don't really mind it gives me a great paycheck and more time to spend with my babies.
I don't really have like a favorite cook book, but I've always cooked since I could remember, I learned from pulling up a chair to the counter top and watching both of my grandmothers both of which where profectional cooks as careers and my great-grandmother whom might as well took cooking as a career specially since she was the mother of 13 kids and pretty much spent all her time in the kitchen anyways. Some of my recipes I have revised to my own personal taste from my all of my grandmothers recipes; which is kind of cool becouse granny and her mother my nannie where both from Irland and my mama was born at Cherokee Reservasion, in North Carollina wich give me another side of learning how to cook great food besides American Indian food she also tought me about the type of food and how to cook it from the Blue Ridge Mountains; both of which have their own destintive taste and flair. I also learned how to cook Mexican and Tex-Mex food from living years in San Antonio, Texas and learned how to cook this type of food from my Step Grandmother and Step Father whom one grow up in Mexico and the other in Texas... I also grew up learning how to cook vegitarian since my dad is a hippy, lol,,, that was definitly interesting. And due to my X-Husband whom is Filipino tought me along with his mother and grand mother to cook some of their favorite dishes but I think my favorite one I learned from them was lumpia or also know as spring rolls here in the states and fresh lumpia....
