Refried Beans

Refried Beans Recipe
Photography: Randy Mayor; Styling: Melanie J. Clarke
"These beans can be made ahead and frozen either whole or refried. They taste great as a side dish or in tacos, burritos, quesadillas, and nachos. They're best when they've sat overnight, which makes them softer and better for mashing." —Theresa Marquez

Yield:

12 servings (serving size: 1/2 cup)

Recipe from

Nutritional Information

Calories 242
Caloriesfromfat 28 %
Fat 7.5 g
Satfat 4.3 g
Monofat 1 g
Polyfat 0.4 g
Protein 13.2 g
Carbohydrate 30.8 g
Fiber 11.8 g
Cholesterol 17 mg
Iron 2.9 mg
Sodium 373 mg
Calcium 160 mg

Ingredients

3 cups dried pinto beans
20 cups water, divided
2 ounces salt pork
2 large garlic cloves, minced
1 1/4 teaspoons salt
1 1/2 cups (6 ounces) shredded sharp cheddar cheese

Preparation

Sort and wash beans; place in a pressure cooker. Add 10 cups water. Close lid securely; bring to high pressure over high heat (about 7 minutes). Cook 3 minutes. Remove from heat; place pressure cooker under cold running water. Remove lid. Drain beans, discarding liquid.

Return beans to the pressure cooker. Add 10 cups water, salt pork, and garlic. Close lid securely; bring to high pressure over high heat (about 7 minutes). Adjust heat to medium or level to maintain high pressure; cook 1 hour. Remove from heat; place pressure cooker under cold running water. Remove lid.

Discard salt pork. Cool the beans to room temperature.

Drain beans, reserving 1 cup cooking liquid. Heat a large nonstick skillet over medium heat. Add the beans, reserved cooking liquid, and salt. Mash the bean mixture with a potato masher to desired consistency. Cook 5 minutes or until thoroughly heated. Sprinkle with cheese.

Note: To prepare in a pan: Sort and wash beans, and place in a large Dutch oven. Cover with water to 2 inches above the beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain beans. Add beans, 10 cups water, salt pork, and garlic to pan; bring to a boil. Cover, reduce heat, and simmer 1 hour and 45 minutes or until beans are tender. Continue with discarding salt pork and complete the recipe as directed.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Theresa Marquez,

November 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note