Refried Beans is something you can make at home cheap with relative ease for your next Taco Tuesday Meal. It keeps in the freezer extremely well, too. So a big batch can be made up and portioned before being frozen. This recipe is in the same style as Old El Paso Refried Beans.
Servings: 1 portion
Equipment
- 1 Slow Cooker
- 1 Skillet
- 1 Food Processor
Ingredients
- 2 C Pinto Beans - soaked the night before
- 2-3 Tbl Rendered Pork Fat - can use Beef Suet or Lard
- 2 Tbl Taco Seasoning or more
- 1 C Pork Broth
- 1 tsp Vinegar - or more depending on taste
Instructions
- Slow Cook the Beans until very tender and easily mashed. About 2 hours. Strain out and place the Beans into a Food Processor with Pork Broth to move things along and purée.
- Render Pork Fat by heating up some pork fat in a skillet on medium heat. Continue to cook until the fat has been rendered, and the Pork is crisp. Remove the Pork Crisp and add in the Beans. Mix well.
- Add 1 Tbl Taco Seasoning and 1 tsp Vinegar and continue to cook. Mix more often as it thickens, and scrape the bottom of the pan.
- Continue to cook until desired consistency, adjust the seasoning with more Taco seasoning and allow to cool.
- Once cooled, you can adjust the consistency by adding in water until the cooled Refried Beans are the consistency you want. You can also adjust the seasoning with more Taco Seasoning or Vinegar.
Notes
Rendered Pork Fat can be substituted with other forms of fat like Beef Suet or Lard.
Chop the Pork Fat into small pieces for easier rendering over medium to medium low heat.
Portion leftover Refried Beans into Ziploc bags and freeze.