I know that not everyone has the time to cook up a big pot of beans from scratch. It’s not difficult but it does take some time. And even though I have more time available to cook than most people, I often use canned beans. They’re just so convenient, I can’t help it!
But I’ll tell you one thing. Now that I discovered how great these taste and how easy they are to make, I am never using canned refried beans again! Yes, I did start with canned pinto beans, but what I ended up with was a bowl of rich creamy beans that I would never have guessed originated from a can if I hadn’t dumped them out myself!
There’s a reason these beans were so creamy and delicious and I’ll give you one hint…the secret ingredient is not olive oil!
It’s bacon grease.
And although I’m sure my vegetarian and vegan readers will be able to give some helpful hints for those of you who cringed at the last sentence, I stand by my ingredient list!
As good as these beans were, I’m positive that they would be even better if you made them completely from scratch. And for that, I will send you over to talk to Lisa, because if anyone knows a thing or two about refried beans, it’s a Homesick Texan!
But for a quick side dish, these semi-homemade refried beans really can’t be beat! I got the recipe from Rick Bayless’ Mexican Everyday cookbook and he gives you the option to start from scratch or use canned beans. Obviously, I chose the latter. Rick also gives you the option to use vegetable oil instead of bacon drippings. So yes, all joking aside, this can easily turn into a vegetarian recipe.
The best part is that you can use just about any type of beans you want! I used pinto beans because I happened to have them in my pantry but you could easily substitute black beans (they would be great with some lime juice and cilantro stirred in) or whatever other type of beans you want to experiment with. And of course, you can get as creative as you want with the seasonings!
But these are the beans I made last night and I don’t think I’ll change a thing next time!
Semi-Homemade Refried Beans
3 T. bacon drippings (or vegetable oil)
2 cloves of garlic, minced
2 cans (15 oz) pinto beans
Salt
In a large skillet, heat bacon drippings over medium heat. Add the garlic and cook, stirring constantly, for a minute or two. Add the beans with their liquid and start smashing them with a potato masher or the back of a wooden spoon. Keep stirring and mashing until you get the texture that you like then continue to cook, stirring frequently, until the beans are the consistency of soft mashed potatoes. Taste and season with salt if needed.
Source: Fried Beans recipe in Mexican Everyday by Rick Bayless
Related Recipes:
Around the Web:
- Refried Beans from Homesick Texan
- Refried Beans from Simply Recipes
- Frijoles Refritos from Kirsten’s Home Cooking
Bacon grease is definitely something that should be used with refried beans. We Mexican’s can cofirm that, however if you want the flavor kicked up a notch what you do is add a few (fresh) serrano chilis to fry in the bacon grease before you add the beans. You don’t cut the chilis, you add them whole. It doesn’t spice up the beans (as long as the chili’s remain whole) but it does give it a wonderful aroma and flavor. I highly recommend trying it this way. Fresh jalapenos work too, but serranos are preferable.
5:00 pm Nov 6th, 2007I also like to add shredded cheese on top…mmmmm!
I keep bacon drippings in my fridge - this would be the perfect recipe to use some of it with!!
5:37 pm Nov 6th, 2007Ruby, what SHOULDN’T bacon grease be used with??? I’m not sure I can even think of anything that wouldn’t benefit from a bit of bacon grease (other than my arteries)
8:06 pm Nov 6th, 2007Sounds easy enough… yum!!!
8:21 pm Nov 6th, 2007Oh YES! Just keep the cat calm around all that bacon. Bacon grease is brilliant! I love it in my carbonara. Why not beans, soups, ice cream….mmmmm.
9:11 pm Nov 6th, 2007I used to make them from scratch and they were good, but what isn’t with bacon fat?
10:12 pm Nov 6th, 2007Sad to say, we had to switch to fat free refried beans for health reasons.
I also keep my bacon drippings in the fridge because it is just too darn good with so many things. These beans are on my “to do” list!
12:36 am Nov 7th, 2007Nicole! Bacon drippings? *cough* clogged arteries? In the slow cooker I have found that smoked hamhocks or something like that works really good. Now I am going to have to cook some bacon *cough* and give it a whirl.
2:12 am Nov 7th, 2007Ruby: Thanks for the tip, I’ll have to try it when I get back to California. We don’t have serrano chilis here but we can get jalapenos at the store on base (for about ten bucks a pound!!!!). I’m sure Italian chilis wouldn’t be bad but it’s just not quite the same. I won’t be making these again until after the move anyway…used up all the beans in the pantry, now I’ve got to use up the canned tomatoes!
Deborah: I do the same thing sometimes. But lately, if I cook bacon in the morning I usually try to figure out a way to use the drippings by dinnertime
Usually I only cook about half a pack of bacon at a time so I don’t end up with that much to save anyway!
Curt: Very true
Sometimes if I have some bacon grease sitting around from breakfast, I’ll make some savory muffins to go with dinner and use some of the bacon grease instead of oil. Whole wheat cheddar muffins made with bacon drippings are wonderful!
Summer: Very easy and a million times better than the stuff in the can!
Jonathan: Bacon ice cream? Hmmmmm…maybe.
Sandy: Yes, if you have to cut back on fat for health reasons, these aren’t the best option!
Evie: Hope you like them!
Steven: Didn’t you hear? Lard is the new “good fat!”
6:45 am Nov 7th, 2007I was just looking for a refried beans recipe. This one looks good.
12:10 am Nov 8th, 2007I’m making it tonight and its gonna be good!!!!!!!!
12:53 pm Jan 9th, 2008Just wanted to say thanks for this recipe. I am making a 7 layer dip and I almost feel bad for using these beans. They are finger-lickin’ good! First time I’ve made home-made re-fried beans and I may never ever buy them “canned” again.
I added about 1/2 a small white onion and sauteed for about 5 minutes before adding the garlic.
3:24 pm Feb 2nd, 2008I was also planning on making a 7 layer dip for the superbowl tomorrow. You’re right, though. These beans are almost too good to cover up with all those other things
4:14 pm Feb 2nd, 2008Does anyone use anything OTHER than bacon grease? Just curious, if I dont have any on hand.
Thanks!!
2:42 pm Feb 25th, 2008Valerie, you can use any kind of oil for these. The bacon grease adds some extra flavor but I’ve made them with olive oil and they’re still good. Any vegetable oil would be fine.
3:39 pm Feb 25th, 2008Sounds delicious! But, for another twist on bacon grease — use it to make homemade popcorn instead of microwave. To die for.
11:13 am May 3rd, 2008ewwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwww bacon grease that disgusting………….even for me , a meat-eater that just weird
2:29 pm May 11th, 2008