Refried Beans | Using Canned Beans and Lard

Refried beans, made from scratch, is extremely easy dish to prepare. This recipe calls for the use of pinto beans, lard, and a few other ingredients. As a matter of fact, this homemade refried beans recipe compares equally to how your favorite Mexican restaurant prepares theirs!

Preparing Dried Beans

Begin by preparing the dried beans for cooking. Keep in mind, this recipe can be used with either dried or home canned pinto beans. Home canned pinto beans will cut the preparation time in half.

Begin by soaking the beans. The body digest soaked beans, grains, and seeds much easier when allowed to soak for longer period of time . Not to mention, the process of soaking beans helps to removes some of the indigestible complex sugars that cause gas. For this reason alone everyone should be encouraged to soak beans!

How to prepare dried pinto beans for cooking

A great time saver for making refried beans is to use home canned pinto beans. However, with a little prep work dried beans work quite well.

Sort

Prior to soaking beans, pick over them removing any damaged beans.

Hot Soak

Hot soaking helps reduce intestinal gas. For each pound of dry beans, add 10 cups hot water. Heat water to boiling and let beans boil 2 to 3 minutes. Remove from heat, cover and set aside for up to 4 hours.

Quick Soak

For each pound of dry beans, add 10 cups hot water. Heat water to boiling and allow beans to boil for 2 to 3 minutes. Remove from heat, cover and set aside for up to 1 hours.

Overnight Soak

For each pound  (2 cups) dry beans, add 10 cups cold water and let soak overnight, or at least 8 hours.

Cooking Beans

Once the beans have soaked they are ready to be cooked. Strain and rinse the soaked beans. Cover beans with fresh water and allow to simmer for 1 1/2 to 2 hours until tender.

Refried Beans – Ingredients

Many of the ingredients in the recipe can be found in the pantry. For those who do not have home rendered lard on hand remember, you can easily render it yourself using a slow cooker.

• 1 1/2 cups dry Pinto Beans, or 1 quart and 1 pint home canned beans
• 2 cloves fresh Garlic, minced
• 1 tbsp Olive Oil
• 1/4 cup Onion, chopped
• 1 tsp ground Cumin
• 1 large dollop of home rendered Lard

Refried Beans – Cooking Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. Cook dried beans as indicated above.
3. Strain cooked beans making sure to reserve some of the liquid. Home canned beans will need to be rinsed and set aside.
4. Saute onions and garlic in oil until onions become clear.
5. In an oven safe pan, mash half of the beans using a hand held potato masher, add sauteed onions and garlic.
6. Continue to saute for 10 minutes, stirring frequently. Allow some of the mash beans to lightly brown.
7. Add cumin and the remaining beans.
8. Mash whole pinto beans.
9. Gently fold together all ingredients. If needed, add a little reserved bean water or water to keep the beans soft and mushy.
10. Add large dollop of home rendered lard.
11. Place pan of bean into oven and bake for 15 minutes or until lard is completely melted.
12. Stir bean well prior to serving.

NOTE:

1 quart home canned pinto beans is roughly equal to 3/4 of a pound of beans.

Printable Recipe – Refried Beans using Canned Beans and Lard

For your convenience this recipe for homemade refried beans is now available to be printed! Printable recipes on how to can dried beans and how to render your own lard is also available. Also, make sure to try my recipe for bean bread. It’s a stick to your bones kinda bread!

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Yield: 6 servings

Refried Beans using Canned Beans and Lard

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Refried beans made from scratch is easy to make. Not to mention, out of this world delicious! This recipe calls for pinto beans (home canned or dried), home rendered lard, and a few basic items from the pantry. Enjoy it!

Ingredients

• 1/2 cups dry Pinto Beans, or 1 quart and 1 pint home canned beans
• 2 cloves fresh Garlic, minced
• 1 tbsp Olive Oil
• 1/4 cup Onion, chopped
• 1 tsp ground Cumin
• 1 large dollop of home rendered Lard

Instructions

1. Preheat oven to 350 degrees Fahrenheit

To Cook Beans

1. Once the beans have soaked they are ready to be cooked. Strain and rinse the soaked beans. 
2. Cover beans with fresh water and allow to simmer for 1 1/2 to 2 hours until tender.

Refried Beans

1. Stain cooked beans making sure to reserve some of the cooking liquid. Home canned beans will need to be rinsed well and set aside.
2. Saute onions and garlic in oil until onions become clear.
3. In an oven safe pan, mash half of the beans, add sauteed onions and garlic.
4. Continue to saute for 10 minutes, stirring frequently.
5. All some of the mash beans to lightly brown.
6. Add cumin and the remaining beans.
7. Using a hand held potato masher, mash cooked pinto beans.
8. Gently fold together blending all ingredients.
9. If needed, add a little reserved bean water or water to keep the beans soft and mushy.
10. Add large dollop of home rendered lard.Place pan of bean into oven and bake for 15 minutes or until lard is completely melted.
11. Stir bean well prior to serving.

Notes

1 quart home canned pinto beans is roughly equal to 3/4 of a pound of beans.

Nutrition Information:

Yield:

6

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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To learn more about various methods on how to preserve the harvest make sure to grab a copy of my book, The Farm Girl’s Guide to Preserving the Harvest! Grab a copy on Amazon or at any major online store, autographed copies can be purchased on here.

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