Refried Pinto Beans
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"I modified it a bit. I didn't have any onion, so I substituted california style onion powder (3 tsp.), and also used about 1/2 to 1 tsp. McCormick mild taco seasoning along with 2 tsp. sea salt. I made a double recipe, so 32 oz. pintos. It turned out so well that I may never buy canned refried beans again! The lard is what really makes the flavor come together!"- Twistrn
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Refried Pinto Beans Preparation
Bring the water to a boil in a medium saucepan. Add the beans, reduce the heat to a simmer, cover and cook, skimming occasionally, approximately 1 1/2 hours. To test for doneness, taste 3 or 4 of the smaller beans. They should be cooked through and creamy inside. Mash, along with the liquid in the pot, with a potato masher or the back of a wooden spoon until creamy. Heat the lard or other fat in a medium saucepan over medium-high heat. Saute the onions with the salt and pepper until golden brown, about 10 minutes. Add the mashed beans and continue cooking, stirring occasionally, until the liquid evaporates and the beans form a mass that pulls away from the sides and bottom of the pan, about 10 minutes. Serve immediately. Refried beans can be kept in the refrigerator 3 or 4 days and reheated in a covered casserole in a 350 degree oven. This recipe yields 4 to 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6158 broadcast 09-09-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - firstname.lastname@example.org 09-21-1996 Recipe by: Susan Feniger and Mary Sue Milliken
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