MOLLY'S REFRIED BEANS
The original refried bean recipe my great-grandma Molly used to prepare. She always used pink beans, which I prefer, too but since they are more difficult to find nowadays, substitute pinto or black beans. I dictated this recipe from my mother and she said her grandmother used manteca (lard) available from the butcher, or my version is to fry up a few slices of bacon and reserve the drippings. If you're looking for a low fat recipe, this isn't it. (I've posted a vegetarian version of these beans: recipe #159267)
Provided by COOKGIRl
Categories Beans
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In large pot soak the beans for at least 4 hours. Bring to a boil, cover, reduce heat to medium and cook until soft.
- If necessary, add more water as needed so that the beans do not dry out while cooking. Once beans are cooked, drain beans but *RESERVE* liquid.
- Fry up the bacon slices in large cast iron skillet and set aside to drain on paper towel. Reserve drippings.
- Meanwhile, mince the onion and garlic.
- *Heat a cast iron skillet on medium and saute the onion and garlic in the bacon drippings or solid lard until soft.
- With slotted spoon, transfer the cooked beans to the skillet. Lower temperature to low-medium. Add about a cup of the bean liquid and mix in the beans with the onion and garlic. Begin to mash the beans with a potato masher, adding more bean liquid as necessary to facilitate. Great grandma prepared these beans soupy with about 3/4 of the beans mashed, the remaining left whole. That is how great-grandma cooked them and that is how I like them. Keep mashing beans and adding liquid until soupy and not dry. Lower heat to simmer. Do not allow beans to dry out, adding more bean liquid if needed.
- Crumble the bacon and stir into the beans. Season with salt. Taste and reseason with more salt if necessary. Beans seems to require a good amount of salt to bring out their flavor.
- *NOTE: If you choose to use a cast iron skillet be warned that the iron content will turn lighter colored beans an unattractive pinkish-grey color. This will not affect the taste at all other than adding a bit of extra iron to your diet. If preferred, cook beans in a non-reactive pot.
- Save the bean liquid to rehydrate and reheat any leftovers, but *DO NOT* use plain water to reheat the beans.
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Prince Shariar
[email protected]These are the best refried beans I've ever had! They're so creamy and flavorful.
Taylor Moffett
[email protected]I've made these refried beans several times now and they're always a hit. They're so easy to make and they taste amazing.
Slim Boy
[email protected]These refried beans are a great way to use up leftover beans. They're also a great source of protein and fiber.
Anthony Bowles
[email protected]I love that this recipe uses fresh ingredients. It makes such a difference in the flavor of the beans.
visiting and fun
[email protected]These refried beans are a great addition to any Mexican meal. They're easy to make and they taste great!
Zarafshakhan11 Khan
[email protected]I'm not usually a fan of refried beans, but these were really good. They had a great texture and flavor.
Salman Khas Khali
[email protected]I made these refried beans for my burrito bowls and they were perfect. They added so much flavor and creaminess to the dish.
Sk SAYMON
[email protected]These beans are delicious! I love the smoky flavor from the chipotle peppers.
M akhtar AKHTAR
[email protected]I've tried a lot of different refried bean recipes, but this one is by far the best. The beans are perfectly cooked and seasoned.
Ali Shan Khural
[email protected]These refried beans are the bomb! They're so easy to make and they taste amazing.
Emily Hill
[email protected]I made these refried beans for my Taco Tuesday party last night. They were a huge hit! Everyone raved about how delicious they were.
paul moore
[email protected]Oh my goodness, these refried beans are incredible! I've never had any as flavorful and creamy as these. My family loved them too!