Kiss the cans goodbye - This Homemade Refried Beans Recipe makes homemade refried beans easy and economical to make. For a fraction of the cost, you can enjoy the healthy homemade version!
Vineyard work is in full swing. Pruning is finished, planting is completed and now the days are spent tying down the pruned arms and putting in the t-posts for the trellising of the new vines.
So, what does all this have to do with a Homemade Retried Beans Recipe? Well, I'm so glad you asked!
Homemade Refried Beans Are Quick And Easy
Homemade Refried Beans are easy to make in large batches and since they freeze well, you simply freeze in the quantity you will use, thaw and heat as desired. They make for a quick meal - perfect for long days of vineyard work!
This is another case of "kiss those cans goodbye"! Once you see how easy this Homemade Refried Beans recipe is to make and how much more flavorful they are than the store-bought version, you will kiss those cans goodbye!
And, I have not even touched on how economical they are to make. You can make your own refried beans, from scratch beginning with dried beans for a fraction of the cost of those cans!
Especially if you buy pinto beans in bulk, you can make Homemade Refried Beans for at least half the price of the canned version. Check out other ways to save with my Meal Planning on a Budget Bundle. (It's how I saved BIG on my grocery bill!)
If you need another reason to try this Homemade Refried Beans recipe - how about the unnecessary ingredients that are found in the store-bought version.
As with any processed replacement, you control the ingredients. No more unnecessary or unhealthy ingredients! Add and adjust the spices to your taste and you have the satisfaction of knowing what is in your dish.
Are you convinced yet?
I hope so, because tasting (and seeing how easy it is) is believing - you will not settle for the store-bought version again!
I have included recipes for both a small batch and a large batch of Homemade Refried Beans. How do you know how much to make? 1 cup of dried beans is about 3 cups of cooked beans.
Tips For Making Homemade Refried Beans Recipe:
- Once the dried beans are cooked, they can be mashed using a food processor or a potato masher but I think the easiest way is with an immersion blender. If you follow the link, you will see the one that I use, one that holds up to a large family's use. I went through several before I found this one and I love it.
- I like to leave my Homemade Refried Beans a bit chunky. This may be gross and if you like your beans pureed, that is fine (no offense meant), but, the pureed version reminds me of canned dog food. When I was young, we fed our dog canned dog food occasionally and it always smelled bad to me. Now, when I open a can of refried beans, that is the memory that floods my mind - the smell, the texture, the color... Needless to say, I have a hard time eating canned refried beans!
- Use Homemade Refried Beans in tacos, burritos and even as a bean dip with chips - they are delicious.
If you’ve tried this Homemade Refried Beans Recipe or any other recipe on Cultured Palate please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM, YouTube and TWITTER.
Now for the recipe...
Refried Beans
Ingredients
For 3 cups:
- 1 lb dried pinto beans
- 1 onion
- 1 teaspoon salt
- ½ teaspoon garlic powder
- 1 teaspoon chili powder
- ½ teaspoon cilantro
- ½ c. cheddar cheese
For 15 cups:
- 5 lbs dried pinto beans
- 5 onions chopped
- 1 tablespoon salt
- 1 tablespoon garlic powder
- 5 teaspoon chili powder
- 1 tablespoon cilantro
- 2 ½ c. cheddar cheese
Instructions
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Cover and soak dried beans in water with 1 -2 tablespoon vinegar overnight.
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In the morning, drain beans, refill with fresh water and bring to a boil.
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Boil beans for 10 mins and turn off heat leaving beans covered - allow to sit for 30 mins.
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Reheat the beans to boiling and boil until tender - about 45 mins - 1 hour
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Drain the beans when tender reserving some liquid.
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Saute onions in oil until translucent - add to cooked beans.
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Using an immersion blender, blend beans, onions and spices. If beans are dry, add reserved liquid to reach the desired consistency.
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Add cheese and stir until melted.
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Serve and enjoy!
Notes
Tips For Making Homemade Refried Beans
- Once the dried beans are cooked, they can be mashed using a food processor or a potato masher but I think the easiest way is with an immersion blender. If you follow the link, you will see the one that I use, one that holds up to a large family's use. I went through several before I found this one and I love it.
- Refried Beans freeze well - To freeze: cool completely, package in desired quantity and freeze.
- Use Homemade Refried Beans in tacos, burritos and even as a bean dip with chips - they are delicious.
Nutrition
Joy says
Love your recipe for homemade refried beans. So good. I always have some in the freezer. Found another good use for them. When I make a pot of vegetable or ham&bean soup, I put in some refried beans. It adds great flavor as well as thickening. Yummmmmm!
Dina-Marie says
Great idea, Joy, thanks for sharing!
Sarah says
I have been wanting to make this for a long time and finally did last night. I have two staunch onion haters so I made two pans one with onion (had to leave cheese out but could add individually) and one without. It was a hit with everyone even my 3 year old who is put off by the looks of foods. So it was exciting that she ate it so willingly!
Dina-Marie says
Thanks for taking the time to let me know - it is so encouraging when others enjoy!
Tabitha says
I am curious about why you boil the beans, rest them for 30 minutes and then cook them again. Is this for energy efficiency, texture, or for another reason? Thanks.
Dina-Marie says
Tabitha, just the short boil and rest helps the beans to cook faster but, you can keep boiling them until tender if you prefer.
Dave says
Perhaps this is a silly question, but do you boil the beans covered or uncovered or does it matter?
Dina-Marie says
Dave, I usually have them covered but the lid slightly ajar.
Emily Kemp says
I've never made my own before, looks so easy and much more delicious!