Homemade Refried Beans

Yes, I know that for most folks, refried beans come in a can.  I buy them too, for convenience.  But it is so easy, and so much tastier, not to mention better for you, to make  your own.  I bought a pound and a 1/4 of Pinto Beans from the bulk bin in the supermarket.    This morning, I poured them into a bowl and covered with cold water, and then let them soak for a good hour or  more.

I put them on the stove about 10:00 A.M. and let them cook all day.  Here is how I do it.  After letting them soak, I pour off the soak water, and discard any beans that are shriveled and/or discolored.  Rinse well again with clean cold water, and then place beans in a large Dutch Oven, covering with water by a couple of inches.  I chopped one large onion, and the heart of one celery stalk, leaves included. 

About 8 large cloves of garlic, chopped.

I have had this Pampered Chef Chopping Tool forEVER and a day.  It has a bent blade, and a piece that has broken off of the cover plate, but I LOVE this thing!  I use it all the time.  For nuts, garlic, onion, eggs, all sorts of things.

If you have a lot to chop, it is fast and efficient!

I also added a jalapeno pepper from my garden for a little extra flavor.  (And actually, I could have added two)

Add it all to the pot.  Along with a generous amount of sea salt, fresh cracked pepper, and smokey cumin.

Bring it up to a rolling boil, and give it a good stir to incorporate all of the ingredients.

Put the lid on the pot, and turn it down to low, and stir every couple of hours or so.  I left mine on the stove pretty much all day.  I think I took it off at about 5 and it looked like this.

There won't be any whole pieces of onion or celery left, after cooking all day, just flavor.  Stir it up, and if you have an immersion stick blender, use it to cream the mixture a bit.  If you have too much liquid, pour or ladle some of it off of the beans, but reserve it, in case you need to add more liquid.  I didn't need to remove any liquid, so I just used the stick blender to reach the desired amount of blending I wanted.

I like to add some fat for flavor.  I cooked about 1/2 package of  a bacon, and poured the pan drippings into the pot of beans, and mixed well.  You don't have to do this, but it certainly does add a wonderful flavor to the beans.
I didn't take any pics of the bacon cooking, but I used my Lodge Grill Pan.  I am still trying to get this seasoned to perfection,  and the best way to do that is to cook high fat foods on it.  Once the seasoning is perfect on a good cast iron pan, it will be your favorite piece of cookware!  I love this Lodge Grill Pan!!!!
My only complaint is that it is so heavy, I can barely lift it, and need two hands to hold it if I am pouring anything off of it. 

Before using a new piece of cast iron, be sure to season it, as per the instructions.  Then after each use, wash with plain warm water, no soap, and dry thoroughly.  When dry. take a paper towel, and wipe a thin layer of vegetable oil onto the pan, rubbing it in well.  Then store.
 I decided I needed to see if it was fit to eat, so I ladled myself a bowl, topped it with cheese and fritos.

Yep, delicious!  Drew walked in about that time, and he had a bowl too.  Then I got busy making bean and cheese burritos.  I made up a dozen or more, and we each had one, or in Greg's case, a few, for dinner.

I like to buy the boxes with sheets of waxed paper, and sheets of foil at Sam's Club.  I used wax sheets for
these.  One ladle of beans, top with shredded cheese, roll the burrito, wrap in waxed paper.   I have a dozen burritos in the fridge for some quick lunches and snacks in the next couple of days.

I put the wrapped burritos into the empty ziplock bags that the burritos were in, and popped them in the fridge.
I had enough left over to fill a container, and I put that in the freezer for later. 

I know to some of you, it is just easier to buy a can or refried beans.  But if you make them yourself, you just might change your mind.   This huge pot of beans cost 99cents.  Well, more if you add the onion and pepper and celery.  But not much.  And they taste so much better, you will be sold if you try them.  I do notice how high the price of tortillas has gotten, so I think I will try my hand at making those next.
Happy Cooking!  And Happy Weekend!
XO  Kris