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Minnesota from Scratch

Thanks for stopping by! I'm Stephanie Thurow / MinnesotafromScratch and this is my website. I'm a food preservation instructor and bestselling author of Can It & Ferment It, WECK Small-Batch Preserving and WECK Home Preserving. My fourth book, Small-Scale Homesteading, is now available for pre-order! Join me here for info on food preservation, recipes, organic gardening, chicken keeping, urban homesteading and so much more.

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Simply Refried Beans: How to Make Refried Beans from Scratch

August 28, 2013 by Stephanie 7 Comments

How to make refried beans from scratch - minnesotafromscratch

Around here we enjoy our fair share of quesadillas and nachos so it only makes sense to cook up a large batch of refried beans once in a while.  I love the flavor and versatility that making them from scratch offers.  It doesn’t take up a lot of time, but it does require you to be around the house for at least a couple of hours. A batch can be completed before noon if you get started right away in the morning.

refried

Ingredients:

  • 16 oz. Pinto Beans
  • 1 large onion (coarsely chopped)
  • 2-4 clove of garlic (minced)
  • 2 T. Olive Oil
  • Salt to taste
  • Optional: 1-4 Jalapeno Peppers (diced)
Bean ready for a night in the fridge!

Beans ready for a night in the fridge!

Sort and rinse the beans, discarding weird ones and any rocks.  Soak beans overnight or for at least 6 hours.

Drain & rinse beans, then place in a large pot.  Fill the pot with water and bring to a boil.  Once boiling, cover and simmer until the beans start to soften, approximately 1 hour.  Check periodically adding water as needed.   Throw in the onion, garlic, oil and any peppers, then continue simmering until the beans become soft, approximately 30 minutes.

refried2

Ready to be cooked down.

Remove the lid and cook down until the beans are soft enough to mash with a potato masher.  Keep an eye on the pot, stirring every 5 minutes or so, continue to add in water as needed.

Soft enough to mash!

Soft enough to mash!

Mash to your desired consistency and enjoy!

Mash to desired consistency and enjoy!

Mash to desired consistency and enjoy!

The beans can be stored in the refrigerator for about a week and portions can be frozen and used later.  You can always add water when reheating if they get overcooked (not possible) or start to dry out.

Enjoy!
Kristin

Filed Under: Homemade, Organic, Recipes Tagged With: cooking from scratch, homemade refried beans, how do you cook dried beans, how do you use dried beans, how to make refried beans, how to make refried beans from scratch, how to soak pinto beans, how to use dried beans, organic pinto beans, organic refried beans recipe, organic refried beans using pinto beans, pinto beans, refried beans recipe, step-by-step guide how to make refried beans

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Reader Interactions

Comments

  1. Deb says

    August 30, 2013 at 8:13 am

    Looks delicious!

    Reply
    • MinnesotaFromScratch says

      August 30, 2013 at 8:15 am

      Thank you!

      Reply
  2. Myrah Falco Duque says

    August 30, 2013 at 8:23 am

    I like that they can be stored!

    Reply
    • MinnesotaFromScratch says

      August 30, 2013 at 8:24 am

      I know, it is so convenient!

      Reply
  3. Megan Sutliff says

    August 30, 2013 at 8:58 am

    Yum! Looks easy and yummy!

    Reply
  4. Antionette Blake says

    September 12, 2013 at 12:37 pm

    oh looks delish – may have to try to make it this fall!

    Reply
  5. Allison A says

    October 8, 2013 at 3:15 am

    I am making these today.

    Reply

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Hi, I'm Stephanie. I'm the best selling author of Can It & Ferment It, WECK Small-Batch Preserving and WECK Home Preserving. My fourth book, Small-Scale Homesteading, is now available for pre-order! I'm a certified master food preserver, food preservation instructor, organic gardener, chicken keeper and nature lover. I specialize in creating easy to follow recipes and directions to help other homesteaders meet their goals.

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