Homemade Refried Beans in 10 Minutes

By Melissa Norris | How to articles

Apr 27

In my quest to eliminate processed foods, I’m learning how to make even more of my own food from scratch. Like many of you, I’m busy and some recipes take a lot of prepping or time. I canned up a bunch of our heirloom October beans this fall. I’ve used them in soups, chili, and casseroles, but decided to try them with tacos. Enter my homemade refried bean recipe, that get this, only takes 10 minutes to make!

While I love our Tarheel Green Beans, the versatility of October beans make them a close second as my favorite. Like our Tarheel beans, this seed came from North Carolina. If you’re just venturing into heirloom seeds, beans are the perfect intro as you don’t have to worry about cross-pollination or fermenting when saving the seeds.Homemade Refried Beans in 10 Minutes www.MelissakNorris.com

Though I’m getting better, I don’t always plan out or prep our meals in advance. So when I find a quick recipe or easy way to do it, I love to share it with others. I couldn’t believe how good these homemade refried beans turned out in so little time. Homemade Refried Beans in 10 Minutes Ingredients

10 Minute Refried Beans 

1 quart canned October beans (or any bean of your choice)

1/2 medium chopped onion

3 cloves minced garlic (We grow our own and so can you, How to Plant Garlic)

1 and 1/2 teaspoons chili powder

1 teaspoon cumin

Salt and pepper to taste

In a large sauce pan over medium heat, place a tablespoon of olive oil, bacon grease, lard, or coconut oil and coat pan.Homemade Refried Beans in 10 Minutes Saute onion for 3 minutes. Add garlic and spices and continue sauteing for 1 minute. Beans simmering for homemade refried beans

Add beans to pot. I do NOT drain my home-canned beans. I only use a minimal amount of salt in canning and the juice in the can adds flavor on its own to recipes. If using store bought beans, drain, rinse, and substitute chicken broth. Bring to a simmer and cook for 5 minutes.

Homemade refried beans in 10 minutes

 

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Mash with a potato masher or immersion blender. I used a potato masher the first time, but you get a much smoother consistency with this immersion blender *aff link. If there’s too much liquid, let it simmer off for a few minutes.

Ready, set, devour!!

Want more easy from scratch cooking? You need a copy of The Made-From-Scratch Life. 

Homemade Refried Beans in 10 Minutes
 
Author:
Ingredients
  • Pioneering Today 10 Minute Refried Beans
  • 1 quart canned October beans (or any bean of your choice)
  • 1 Tablespoon olive oil, coconut oil, or lard
  • ½ medium chopped onion
  • 3 cloves minced garlic (We grow our own and so can you, How to Plant Garlic)
  • 1 and ½ teaspoons chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
Instructions
  1. In a large sauce pan over medium heat, place a tablespoon of olive oil, bacon grease, lard, or coconut oil and coat pan.
  2. Saute onion for 3 minutes. Add garlic and spices and continue sauteing for 1 minute.
  3. Add beans to pot. I do NOT drain my home-canned beans. I only use a minimal amount of salt in canning and the juice in the can adds flavor on its own to recipes. If using store bought beans, drain, rinse, and substitute chicken broth. Bring to a simmer and cook for 5 minutes.
  4. Mash with a potato masher or immersion blender. I used a potato masher the first time, but you get a much smoother consistency with this immersion blender. If there's too much liquid, let it simmer off for a few minutes.
 

What’s your favorite garden veggie? Are you planting a garden this year?

This post featured on Thrifty Thursdays.

 

About the Author

Melissa K. Norris inspires people's faith and pioneer roots with her books, podcast, and blog. Melissa lives with her husband and two children in their own little house in the big woods in the foothills of the North Cascade Mountains. When she's not wrangling chickens and cattle, you can find her stuffing Mason jars with homegrown food and playing with flour and sugar in the kitchen.

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