When we were living in Cleveland, we were a part of a CSA, and occasionally our weekly bag would have a pound of dried pinto beans in it. Our pantry started overflowing with them, and truthfully I didn’t do anything with them until I noticed that one of the top ingredients in canned refried beans listed ‘LARD.’ This instantly peaked my mind to start cooking beans from scratch. After I figured out the cooking time for perfectly cooked pinto beans, I started making homemade refried pinto beans; and they are very tasty!
Cooking beans from scratch is super simple! Plus if you are buying canned beans constantly, you will quickly realize how much more affordable cooking from scratch is too!
The best part about making beans from scratch is that 1 cup of dried beans results in 2.5 cups of cooked beans. Beans can either be stored in the refrigerator for up to a week for a quick meal or can be stored in the freezer for a few months for future meals!
Plus, making refried beans is super easy! It takes 5 minutes longer than if you opened a can of refried beans and warmed up on the stovetop. It’s fresher than the canned ones (free of yucky additives and preservatives), plus you can control the salt and the seasoning amounts!
This refried pinto bean recipe is smoky, flavorful and delicious! They can be served with chips as a snack or can be used in meals for extra protein, like tacos, burrito bowls, or even breakfast burritos! I hope you all love this recipe!
Until next time friends, Namaste! ♥
If you try this recipe, share feedback on what you think! Leave a comment below and rate it, and don’t forget to tag a photo and tag #eatlovenamaste on Instagram! 🙂Print