Saturday, September 29, 2012

Refried Beans from Scratch

I love tacos, and I love homemade refried beans even better.  This stuff is so good you'll be licking your fingers just like it's cookie dough.  I make a huge batch all at once, then freeze it in small portions.  Then on Taco Tuesday, I just have to make sure I have enough fresh ingredients like tomatoes, lettuce, cheese on hand, pull out the refried beans and the taco meat from the freezer, and dinner is done.  Love this stuff!
Homemade Refried Beans
  • 4 cups cooked pinto beans
  • 3 T butter or other fat
  • 1 cup chopped onion
  • 5 cloves minced garlic
  • 2 1/2 t. cumin
  • 2 t paprika
  • 2 t sea salt
  • 1/2 t. chili powder
  • 1/2 t. black pepper
  • Bean juice, milk or water as needed
Prepare the dry beans by soaking overnight, rinsing, and cooking next day until tender.  Saute the onions in the fat, then add garlic for 1-2 more minutes. Add beans and extra liquid if needed.  Stir in seasonings.  Use a blender or food processor to puree.  Store in serving size portions in the freezer for up to several months.  

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