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Isn’t this just the coolest?

Refried is such an ugly word…fried TWICE?  Isn’t once bad enough?

I guess not.

These beans are low in fat and SO easy to make – you’ll love them!

I got the original recipe from tastykitchen.com, where I post recipes often – you can find me under FunnyLoveLindsay.

Making one’s own beans just seemed so….normal, and these were so easy.  The inspiration, of course, was that after I used tons and tons of dried beans when I made caprese skewers, I didn’t know what to do with all of them!

Here’s what you need for these guys:

  • dried pinto beans
  • onion
  • paprika
  • salt
  • brown sugar
  • seasoning salt
  • oil, butter, or BACON FAT

First, we’re going to simmer the beans.  Now, if you’d like, you can soak the beans all night, for 24 hours, for the day while you work, whatever.  It’ll decrease the cooking time for the beans just a bit, so do it if you’re a planner!

To soak, and eventually boil, add the beans to a pot, then cover with water so that there’s at least 3 inches of water above the beans – this is the same for all pots, all quantities.  More water is better!

Word to the wise:  This was too many beans compared to amount of space in the pot.  Use less!  I had to transfer some to another pot halfway through the cooking process, and I survived.

Cover the pot and bring the water to a boil, then simmer (covered to retain the liquid) for 1-3 hours depending on 1. if you soaked your beans and 2. how many beans you are simmering.

Nice.  After an hour check the beans and see if they need more water and if they’re cooked through.  Check them every 30 minutes after that until they’re cooked through – you know what a cooked bean looks and tastes like!

At some point, reserve a cup or two of bean water for later and don’t let your family members drink it.  It’s gross.

When the beans are cooked through, light a scented candle and drain the beans in a colander.

Then, grab your flavorings!

Nice!  That there jar is bacon fat that I reserve when I cook bacon.  It’s super duper good.

Put the same pot back on the stove and turn the heat to medium.  While the pot is heating up, peel and grate half the onion (for one regular-size bag of beans), or finely chop it.

Grate it over a bowl so you can keep all the juices, they’re delicious!

Then, heat up 2 or 3 tablespoons of your fat of choice in the pot.

When the pan is nice and hot, add the onion.

Stir the onion around for 2 minutes, then add 1 tablespoon each of paprika and seasoning salt and 2 tablespoons of brown sugar.  Stir this all around to make a lovely delicious flavoring paste.

Nice!  When the seasonings are all incorporated add the beans back to the pot with one cup of reserved bean water.

Now, add a bit of salt – you’ll add more at the end, but you’ll need at least a little bit to get you started! Start with a teaspoon.

Now, it’s time to make the beans smooth!  I used an immersion blender, but you could use a regular blender or the back of a spoon if you like chunkier beans – it’s up to you!

Blend the beans until they’re as creamy as you’d like them to be, moving the blender around and around to reach all the beans.  Add more water if you need to!

And that, peeps, is it!  Once the beans are creamy you must taste them and add more salt, paprika, or brown sugar as you’d like.  Then, use these in all sorts of great Mexican dishes, or as a side with chicken and veggies!

I’ll show you something great to do with them up next…you’ll love it!