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Refried Beans

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As promised, here is my recipe for homemade refried beans.  One bite will tell you how much better they are than canned beans – the secret to the creaminess is the half-and-half.  Remember that this recipe starts with charro beans, the recipe for which is below.
¼ cup Lard
2 Cloves garlic, minced
½ medium White or yellow onion, chopped
3 cups Charro beans, with liquid
1 tsp Chili powder
½ cup Half-and half
A/R Salt
In a skillet, melt the lard and sauté onion and garlic until translucent.  Stir in beans, then mash most of them using a potato masher. Add chili powder.Slowly pour in the half-and-half, stirring constantly.

Continue to cook and stir until mixture reaches desired consistency; salt to taste.

Serve topped with shredded Monterrey Jack, Asadero, or Cotija cheese.

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About azdon

I believe that my unique combination of education, ability and experience would be a real asset to your company, in any capacity that… Wait a minute – this isn’t a résumé, it’s a profile – I’m sorry, I was confused for a moment. In that case, I’ll just say that I live in the beautiful desert Southwest, I’m extremely happily married, I have everything I need and almost everything I want. Is that good enough? And one more thing… I probably wouldn’t be much of an asset to your company.

2 responses »

  1. Hi Don. I have finally made it and boy what a great site you have here! I am so excited that I can now become a fabulous cook like you. <haha yea right, that would never happen but I do look forward to trying some of your recipes. 🙂 I absolutely love refried beans but have never found a restaurant here in Texas that has come close to those that I've had in AZ. I do need to know that for me to make them, do I need to make the charro bean recipe first ?? If so, I may stumble profusely on the whole thing. I hope you are hanging in there and please email me? You are a fabulous cook and I love to be a fraction as good. 🙂 xoxox

    Reply
    • Welcome, Debbie – and thank you for your kind words! If I recall correctly, you’re a fine cook yourself – and will have no trouble whatsoever creating any of my recipes!

      Reply

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