Refried Beans

Refried Beans — a bean recipe, 2 ingredients.

Bean

contains dairy

No forks yet — be the first Sign in to rate

Ingredients

Units: US Metric

Scale: ½× – 4× with Plus →

Make it lactose-friendly

Butter (optional) or home-rendered lard (optional) → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

If using dried beans, wash them then cover with water in a medium pot and simmer according to the package directions. You may add onion halves or a ham bone, which you can remove at the end.[[Image:BeansHamPot.jpg|thumb|339x339px|Cooked Beans and ham bone]]
If using canned beans, rinse them briefly before use.
Smash the beans, perhaps with a potato masher.
Add home-rendered lard or butter, totaling up to 20% of the total (25% of the amount prior to adding). You may also use a substantially smaller amount of some other oil or omit it entirely.
Fry the beans, stirring and turning them until they thicken to the degree you desire, which can be anywhere from soupy to parched.

We refine our recipes every week — check back for sharper, clearer steps.