Homemade Refried Beans

Enchiladas. Burritos. Tacos. Nachos. Dips. No matter what you have the hankering for, refried beans complete any Mexican dish. The best part is they are so cheap and simple to make for yourself! Bulk dry pinto beans are the cheapest bean option in my area so we are no stranger to Mexican dishes in this house.

Want to spice up your dinner menu? Try this incredibly simple and frugal recipe for homemade refried beans:

Refried Beans

• 1 c. dry pinto beans
• 1 T. olive or vegetable oil
• 1 (6 oz.) can tomato paste
• 1 t. garlic

Prepare dry beans by soaking them overnight in 6 cups of water. Drain and rinse the beans, then boil them in 6 cups of fresh water for 2 to 3 minutes. Cover and simmer for 1-1/2 to 2 hours or until beans are fully cooked. Drain the beans, reserving 1 cup of the liquid.

In a large pot, heat oil over medium heat. Add pinto beans, tomato paste, garlic and 1/2 cup of reserved bean liquid. Using a potato masher (or handheld beater), mash the beans until they form a paste, adding more bean liquid if necessary. Cook over medium heat for 2 minutes, stirring often. Serve with your favorite Mexican dish.

This recipe works great to freeze. Because of the preparation time for dried beans, I like to make a large batch and freeze several meals worth, making burritos a very convenient dinner. Try whipping up some homemade tortillas to turn burrito and enchilada nights into money-saving favorites!

For more tips on using pinto beans and other dry beans, check out my Bean Series.

For more great recipes, check out: It's A Keeper