You’d think this were an easy enough task, right? You’d be amazed at how many people think this is too complicated so they don’t even try. Yet homemade refried beans are so far superior to store bought canned beans that once you learn how to do them you’re not likely to go back. And it is almost as easy as picking it up off the store shelf. Almost. Not only is the superior taste a huge benefit, but the recipe does not actually refry anything. Gone are the days of lard. There is no fat involved and it has added vegetables so the nutritional content is enhanced.
For my batch of refried beans I use a combination of pinto and black beans. The black bean addition gives it a better flavor, color and texture. Keep in mind that you can use nearly any bean you want to make these refried beans.
Take the following:
2 cups dry pinto beans and 2 cups dry black beans
Pour into a large bowl and cover with twice the amount of water. Let sit uncovered overnight on the counter so the dry beans will expand, at least 12 hours. Drain and rinse. Pour into a crock pot. Set crock pot onto high setting.
1 can (10 oz) Hot Rotel Tomatoes (if you are cooking for children, you may want to use regular, but the hot gives the refried beans a nice warm spice flavor)
6 cups hot water
½ c white or red onion,and chopped
1 bell pepper (doesn’t matter the color but I typically use green), chopped
1 full jalapeno, chopped (remove the seeds if you don’t want the heat)
¼ c beef or chicken bouillon powder
Stir and let cook on high setting for 8-10 hours. Stir occasionally. It will get soupy. Turn crockpot off. When temperature is reduced to warm, scoop the beans with juice (including tomatoes and onion) into a blender or food processor. Blend at low setting until beans are a paste consistency. I only blend for about 15 seconds because I like some of the beans to still retain a loose shape. Once I have blended all of them I place in a plastic container and allow it to cool in the refrigerator. It will keep for 4-5 days this way.
Next we’ll talk about turning these beans into fudge. Just in time for Christmas!