Refried Pinto Beans

Refried Pinto Beans

Ready in 1 hour
4 review(s) averaging 4.7. 100% would make again

In Cinco de Mayo collection

Top-ranked recipe named "Refried Pinto Beans"

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Try this Refried Pinto Beans recipe, or contribute your own. "Butter" and "Bean" are two tags used to describe Refried Pinto Beans.

"Every time I make beans I try to do just like momma. But sadly, there's something missing. So I tried this instead, substituted black pepper for habanero pepper for a kick of flavor. I decided as I was pouring onions into the pan that I wouldn't use them all because it looked to be too much. I was mistaken and realized this only too late. Don't make my same mistake X) I also used unsalted butter instead of lard. Whatever the difference lard is supposed to make, butter sure did the same thing! All in all, yummmayy."

- ChelaBellaaah

Ingredients

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1 lg Onion; diced
1 ts Salt
2 qt Water
2 c Pinto beans; washed, picked
1/2 ts Freshly-ground black pepper
2/3 c Lard; or unsalted butter

Original recipe makes 4

Servings  

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 - jpmd44a@prodigy.com 09-21-1996 Recipe by: Susan Feniger and Mary Sue Milliken

Verified by stevemur

my photo, not my recipe, CCheryl photo by CCheryl CCheryl

Calories Per Serving: 484 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Every time I make beans I try to do just like momma. But sadly, there's something missing. So I tried this instead, substituted black pepper for habanero pepper for a kick of flavor. I decided as I was pouring onions into the pan that I wouldn't use them all because it looked to be too much. I was mistaken and realized this only too late. Don't make my same mistake X) I also used unsalted butter instead of lard. Whatever the difference lard is supposed to make, butter sure did the same thing! All in all, yummmayy.
ChelaBellaaah 11 month ago
Love the onion flavor. Very good. My go to pinto beans recipe.
Trast 2 years ago
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 5 years ago
great recipe, i added a photo for you!
CCheryl 5 years ago
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