Easy Homemade Refried Beans
I cooked my pinto beans in a slow cooker using the salt soak method. You could also use canned pinto beans.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
white meat free
gluten free
contains red meat
shellfish free
slow cooker
dairy free
- salt and freshly ground black pepper to taste
- 1/2 teaspoon cumin
- 2 cloves garlic (minced)
- pinch crushed red pepper
- 1/4 cup bacon fat (non-hydrogenated lard, or olive oil)
- 1/2 onion (minced)
- 3 cups cooked pinto beans ((freshly cooked or 2 15.5 ounc reserving liquid))
- 1/3 cup bean cooking liquid (or liquid from canned beans o beef or vegetable)
- Carbohydrate 0.11613 g
- Cholesterol 0 mg
- Fat 0.05845875 g
- Fiber 0.0275625 g
- Protein 0.04675125 g
- Saturated Fat 0.004029375 g
- Serving Size 1 1 cup (5g)
- Sodium 77.957 mg
- Sugar 0.0885675 g
- Trans Fat 0.008967 g
- Calories 1 calories
Heat fat or oil in a large pan over medium heat. Add onion and garlic; cook and stir until softened and onion is nearly translucent, about 3 minutes. Stir in cumin and crushed red pepper. Add beans and bean cooking liquid or stock. Season to taste with salt and freshly ground black pepper. Cook and stir until beans are heated through and begin to break down. Transfer bean mixture to food processor and pulse until beans reach desired consistency and return to pan. Or mash beans with potato masher. Serve.
