Creamy Stovetop Refried Beans

I loves me some refried beans.  In fact, given the chance, Tony and I could probably eat a Taco Bell Burrito every day.  Back in the day they were only about .39 cents each!

I’ve made Veronica’s crock pot version of refried beans, and they are delicious.  Only one problem.  Since I’ve been making Souper Friday soups at work, I’ve kept my crock pot at work. 

I decided to try making the beans on the stove with dried beans.  My store sells dried beans for .99 to 1.49 a package – anything from pinto beans, black beans, kidney beans etc.  They are so much cheaper than buying canned, just takes a little bit of planning ahead.

Creamy Stovetop Refried Beans

  • Makes 10, 1/2 cup servings: 135 calories, 6 fat, 15 carbs, 4.5 fiber, 4.8 protein and 291 sodium

Ingredients:

  • 2 1/2 cups dried pinto beans
  • water (I’ll explain below)
  • 2 tablespoons minced garlic
  • 2 tablespoons red pepper flakes (this were on the spicy side, adjust as needed)
  • 1 tablespoon paprika
  • 1 teaspoon cayenne pepper
  • 1/4 cup hot sauce of choice
  • 1 teaspoon ground cumin
  • salt to taste

Rinse the beans well.  Put in a pot and cover with enough water so that there is 3-4 inches of water above the dried beans.  Cook with a lid on, medium low heat for 2 1/2 hours, checking periodically to make sure the beans aren’t sticking and there is still enough water covering the beans.

At this point, I just took it off the heat and let it sit until cool.  Drain the beans, reserving the liquid, then put in the food processor.  Add the garlic, red pepper flakes, paprika, cayenne pepper, cumin, and hot sauce and start to puree.  Add enough of the cooking liquid until desired texture – I love creamy refried beans, so I added 2 cups of the liquid.  Season with salt to taste.

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This hot sauce always reminds me of Melissa – I can still send you some Mel – it only costs .99 cents for this giant bottle and its not too spicy, but has a nice vinegary kick.

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Super creamy, just enough spice.  I used some for tacos on Wednesday night, then added 2 cups of this to my Refried Bean Black Bean Soup I posted yesterday. 

I could literally eat any type of Mexican food every day and never get sick of it!  Do you love Mexican food – feel free to link any of your Mexican recipes in the comments section Open-mouthed smile

I have a low key day today. Grocery shopping, baking bread, etc.  It’s 44 degees, overcast and rainy today.  Our backyard looks like a lake!

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I am happy about the daylight savings – last night I grilled in the dark!  Come back tomorrow, I have an amazeballs beef marinade you have to try.  Enjoy your Sunday!

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31 thoughts on “Creamy Stovetop Refried Beans

  1. These beans sound great! Hope you had a good weekend celebrating Hannah’s birthday!

    • Have some fun in Ireland – even if it is a work trip! 😀

    • 15 oz can or Little Bear Organic refried beans was $2.75 at the store. Dry pinto beans in the narutal food section were $.99 a pound. I usually cook 3-4 pounds at a time. Pre-soaking them cuts down the cooking time. I soak about 8 hours, usually. @BB…My recipe is a lot like yours , with the onions and spices, but we keep it mild. When mashed and cooled I pack them into 1, 2 and 4 cup freezer containers. When the children stop by they usually take a couple home with them. I need to do this again, almost out.I have never tried the slow-cooker. We have a gas cook top so just simmer on low for as long as it takes. I think the quality of the finished product far outweighs the price of the cooking, though I can’t imagine it adds that much, especially when cooking a large batch at once.

  2. I’ve never had the patience to do the dried bean thing. I know it’s cheaper and better. I just may have to take the time one day…

  3. findingradiance

    Those look pretty good – and I am not a bean fan. I have done crockpot red beans and rice, which actually was good enough that I will make it again!

    I am loving the daylight in the afternoon now!

  4. I LOVE Mexican food. Just had it last night. I made some deconstructed enchiladas . . . so delicious. With slice jalapeno and red fresno peppers on the side, guacamole and salsa. Mmmm. I could eat it every day too!

    I cook beans every weekend so we have some ready to go throughout the week (b/c I agree–so much cheaper and healthier than canned). On Friday night, I put the beans and water in a pot, and let it soak overnight. The next morning, I drain and rinse the beans, and then set them on the stove over low heat for 1 hour. Somehow, I never seem to be home for more than an hour or so at a time on Saturdays, so the soaking is nice to cut down on cook time. Also, it’s supposedly great for making the beans less “gassy” for people.

    Happy Sunday!

  5. I so remember my mom going to Taco Bell when I was little and getting 3 10 pack boxes of hard shell tacos & the cinnamon twists. Growing up there was 7 people in my family, so when they had the specials we enjoyed it.

    My mom always soaked her pinto beans overnight before cooking them for chili. It is suppose to make them less gassy…but don’t really think that works for some people…lol…

  6. myjourneytofit

    I remember making refried beans years ago – you are right, it’s super easy. I cooked the beans, drained them, then added seasoning and butter (hey, it was better than lard!) and mashed away with a potato masher. Yummy. 🙂

  7. I’ve been making crockpot refried beans almost every other week. LOVE IT.

  8. We make beans a lot in my house, along with other various Mexican foods. My hubby’s mom is from Mexico, and I lived with her for a total of 6 years over two different stretches (not the most favorite times of my life, but I did learn to cook some yummy things!) I think one of my favorites to make are gorditas, which are only made of maseca flour and potatoes and cheese and a bit of bacon and salsa, but they are delicious! It is funny that my version of Mexican food growing up was fried plain ground beef put in a taco shell with ketchup and cheese, and a can of Rosarita refried beans if we were lucky. It took me a few years to really get into more authentic Mexican food, but now I help my mother-in-law make tamales every year for Christmas and I cook my own foods at home. I could probably eat it at least several times a week without getting tired of it!

    • To this day, my sister puts ketchup on her tacos – ew! Glad you have come around to being good at making Mexican food. I am loving keeping up with you on Instagram!!

  9. Biz, I LOVE Mexican food and it is a huge problem for me. John and I used to (prior to last week) go out for Mexican at least twice a week and have take-in once or twice. Right now I am limiting legumes, but I have saved this recipe. Your refried beans look so yummy. Enjoy DST, spring and summer are on their way.

  10. You were testing me to see if I’d see the shout out since I’m not blog reading, weren’t you? LOL! Too uncanny that I just happened to read this one. I love me some refried beans and Mexican too, I have been eating so much Taco Bell lately that I Googled it online to see if I had a disorder (kind of joking) and found this: http://www.urbandictionary.com/define.php?term=Insatiable+Taco+Bell+Eating+Syndrome bwahahahaha!

  11. Oh my gosh, all that snow! It was the perfect day for refried beans…which look amazing, by the way!

  12. Well that is a lot easier than I expected! I can’t wait to try these!

  13. Homemade refried beans? I probably need to make these, and a Mexican feast to go with them. I may not be as big of a Mexican food fiend like you are, but I do enjoy a good chow down from time to time 🙂

  14. Looks good, buuuut, gurl are you trying to burn down the house? Dayum Bizzy THAT is spicy. ::laughing:: I knew you were hot, Momma, but c’mon. ::GRIN::
    We like spicy, spicy here, but even Pooldad had his eyebrows raised.

    I guess I will stick to my one jalepeno pepper and garlic crock potty recipe. Oh, and please, get yourself to Target [or make your co-workers buy you one] because we saw sweet crockpots [now with a warmer setting!] for 20 bucks.

    If you know my pal Jeannie – one can never have enough crockpots. [She has four. Unfortunately she can’t find any of them. I tease her all the time. heehee]

    I am over here leaving this silly comment on a Friday, a few days late, because I came over to steal your bean soup recipe. Ahem. I meant to say “borrow” the recipe. Hopefully one day I will make it. As it is, tonight I kind of melted down and we are having linguine with clam sauce. YUM [and easy].

    PS Please tell Tony we were talking about him over lunch today [lovingly of course] as we were eating at Burger King. Yes, fish sandwiches [good Catholics that we are. HA] and Pooldad and I decided we need to travel to Chicago just to take Tony to BK and convince him that although McDonald’s are good fish sandwiches [and great memories] BK’s are soooo much better.

    Sound like a good [excuse] plan? Love ya! Have a great weekend. Skip

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