Preparedness Tip Wednesday: Make Your Own Refried Beans

So you have a bunch of dried pinto beans in your food storage...so what do you do with them? 
Check this out:


Make Your Own Refried Beans

I’m always amazed at the ingenuity of my fellow bloggers. I ran across a few recipes for how to make your own refried beans today.
Now, I never really gave refried beans a second thought. Refried beans were, well, refried beans. They came in a can. Right?
Well, as it turns out, not necessarily. You can make your own. Who knew?
I suppose it would be cheaper, too, to make your own, especially if you’re like me and you buy your beans 25 or 50 pounds at a time. Then they get really, really cheap!

Make Your Own Refried Beans


Homemade Refried Beans in a Crockpot

  • 3 cups pinto beans (or 2 pint jars of your home-canned beans)
  • 4 Tablespoons butter , coconut oil or palm shortening oil
  • 1 cup finely chopped onion
  • 4 cloves garlic, minced
  • 1 teaspoons cumin
  • 3 tablespoons sea salt
  • 1 teaspoon black pepper
  • 1/2 fresh jalapeño pepper, seeded and chopped
  • 9 cups Milk, as needed (chicken broth, water or bean broth can be used if your family is dairy-free. However, I prefer the richness that the milk adds.)
  1. Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
  2. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

Homemade refried beans are:

1. Healthier -- Canned, store bought beans are usually full of hydrogenated oils and preservatives.
2. Frugal – I can get a 25-lb. bag of pinto beans from Azure Standard for around $25. That means I’m only paying about 75 cents for the beans I need to make this recipe.(This recipe makes at least as much as 2-3 cans from the store.)
3. Better tasting – To be perfectly honest, I despised refried beans for the longest time. It wasn’t until I learned how to make them myself that I discovered that I actually love them! Homemade refried beans have a much better texture and are full of flavor.
Right on, MoneySavingMom. I completely agree.
By the way, if you haven’t tried it, I encourage you to check out palm shorting oil.  It’s very shelf-stable, and makes an excellent storage fat. I love cooking my eggs in palm oil. It’s my go-to storage fat. 

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