REFRIED pinto beans?

Question

i would like a good recipe for refried pinto beans, from scratch! i made them once, and that was 30 years ago, so i kinda forgot how! so, i would like to try them again, i know they are soooo good!

Answer 1

I wish I knew how to make refried beans. I always have beans left over when I cook them and would like other ways to use them. You asked a very good question, and I'm going to try to find a recipe for refried beans.

Answer 2

Mash cooked beans, as much as you need; on a skillet melt 1 to 3 tbsp shortening, depending on the amount of beans (lard gives it a stronger flavor; you can also use vegetable oil). When the shortening or oil are very hot, pour the mashed beans; let it bubble and stir constantly until refried beans pull away from the skillet.
Enjoy!

Answer 3

Buy some dry beans, clean them, then boil them until they are soft, you can season them with what ever you like. I usually just use a little salt, some peeps use bacon. Then using a slotted spoon put the cooked beans into a frying pan with a little hot oil, then start mashing the beans, once they are mashed you can add cheese and if they are too dry add some of the juice from the boiling water.

Answer 4

"refritos" doesn't actually mean 're'-fried, as most non-Spanish-speaking Americans seem to think, it means WELL-fried. So simply clean your beans, soak them overnight, simmer the gubbins out of them until they are soft, then mash & fry them in a heavy pan (preferably cast iron) for ages & ages & ages (using lard if you want them to be especially yummy).

Here's a recipe from About.com:

Ingredients
1/2 cup vegetable oil or lard
2 cups cooked Pinto Beans (recipe follows)
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon salt
1/8 teaspoon pepper


Instructions
Heat lard in 10-inch skillet over medium heat until hot. Add Pinto Beans; cook, stirring occasionally, 5 minutes. Mash beans; stir in chile powder, cumin, salt and pepper. Add more oil to skillet if necessary; cook and stir until a smooth paste forms, about 5 minutes. Garnish with shredded cheese if desired.

Yield: 4 servings

Pinto Beans
4 cups water
1 pound dried pinto or black beans (about 2 cups)
1 medium onion, chopped (about 1/2 cup)
1/4 cup vegetable oil
2 cloves garlic
1 slice bacon
1 teaspoon salt
1 teaspoon cumin seed


Instructions
Mix water, beans and onion in 4-quart Dutch oven. Cover and heat to boiling; boil 2 minutes. Remove from heat; let stand 1 hour. Add just enough water to beans to cover. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and boil gently, stirring occasionally, until beans are very tender, about 2 hours. (Add water during cooking if necessary.) Drain; reserve broth for recipes calling for bean broth. Cover and refrigerate beans and broth separately; use within 10 days.

Yield: 8 servings

Answer 5

Once again I find myself recommending ``allrecipies.com``. They have so many free recipies. The beans are best in a slow cooker.

Answer 6

I can't possibly contribute anything, but I sure learned a lot today about beans.

Answer 7

http://www.cooks.com/rec/search/0,1-0,refried_beans,FF.html
This is my husbands fav cooking/recipe site. Put it in your favorites it had everything.