I’ve spoken a lot about how much we love beans as a super frugal staple in our meal plan, but for some reason, I’ve never bothered to record one of our favorite bean recipes. How thoughtless of me!
So, here’s the thing, I love refried beans, but I don’t love the whole “refried” part. I mean, it takes more time and dirties up more dishes, to say nothing of the fact that when I make refried beans, I’m usually too rushed to dice and sauté onions and garlic.
So, we’ve adapted the traditional method to suit us, using dried spices to suit our lifestyle (which is to say, my lack of forethought :P), and making them super easy, and super tasty!
This is the bean recipe we use on my kids beloved bean and cheese quesadillas, as well as our Mexican pizza, and well, every other Mexican recipe. Sometimes, I even add a spoonful to our chill to thicken it up (my husband doesn’t like too much tomato sauce). It’s so good!
Now I have to tell you that I don’t use lard in my refried beans. Since we’re not sautéing our onions, there really isn’t any reason to add it, so I’d just as soon save a few hundred calories if I can, ya know?
Super Easy Refried Beans
- Pour beans into a bowl and sprinkle seasonings on top.
- Mash beans with a potato masher (you can also use a food processor, or blender, but I like a coarser mash personally).
- Add reserved bean broth as needed to reach desired texture of refried beans.
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