Tuesday, October 20, 2009

Re-fried Beans

Wow it has been a while since I posted anything so lets get going with a recipe that works as a side and as an ingredient. Now this will work in any pan but if you have read anything here you know that I think it tastes better when made in cast iron. In my house re-fried beans don't last very long and are used as dip and taco ingredients.

The recipe
1 pound pinto beans rinsed and soaked (black beans also work and you can use canned)
1 large onion diced
1-2 jalapeno peppers minced
2-3 Tbs lard(can use vegetable oil if you are scared of lard)
salt to taste

First saute onion and jalapeno in lard till onion is translucent, pour beans into pan and heat through. take a standard issue potato masher and work beans till they are mostly mashed but with big lumps throughout. salt to taste serve as side with shredded cheese or with tortilla chips.


  1. I haven't made refried beans in a while... maybe it's time to do them again. I wish I had a larger cast iron skillet - I like to do up a bunch and freeze part of it.

    On your recipe - how long do you cook your beans if you start from dry?

  2. I really haven't timed that just till they are tender it usually feels like hours but 1-3 hours pinto beans and great northern take the longest to cook