Recently Viewed Recipes
 
  Top Searches
 
 

Sarasota's Easy Re-Fried Black & Pinto Beans

"These are easy and quick to prepare ... and, so much better than the 'canned' ones. I use a mix of pinto and black beans to give it a nice flavor; a little jalapeno, onion, and garlic too. Now, you can use a food processor, to get a smooth texture; or, just use a potato masher to give it more of a rustic texture. And, a little bacon grease or 'bacon drippings,' are perfect to saute the beans in; however, to lighten it up ... simply use vegetable oil, which is what I do. I love the bacon grease/drippings; but, I try to go a bit healthier, whenever possible. Note: If you prefer to cook your own beans, this is a great way to use them - and, if you didn't know ... fresh cooked beans freeze perfectly. So, this is a perfect use for them. But, to make life easier ... I am using canned beans for this particular recipe; but, if you have fresh - definitely use them."

 Add to Recipebook  Add Your Photo
 Add to Menu  Add Private Note
 Add to Shopping List  Add to Planner
 Rate / Review Recipe (1)  Send to Email
 Save recipe / favorites  Print This Recipe
   

Prep Time: 5m

Cook Time: 10-12m

   

Servings: 4-6  

 
 
  • 5.0000

Great recipe -It sure sparks up tacos. I cut the recipe back to make 5 tacos. I will be making this recipe again and again. I like to leave some texture with the beans so I only half mash them..

  Ingredients
 
  US | Metric  Print Ingredients
 
  • 1 can (15 ounce) black beans (rinsed and drained, or approx. 1 1/2 cups fresh cooked beans)
  • 1 can (15 ounce) pinto beans (rinsed and drained, or approx. 1 1/2 cups fresh cooked beans)
  • 2 garlic cloves, minced or grated
  • 1 shallot, grated
  • 1 jalapeno pepper (minced seeds and ribs removed if you like a little heat, leave the seeds and ribs in)
  • 1/4 to 1/3 cup low-sodium chicken broth
  • 1/2 teaspoon ground cumin
  • 2 teaspoons oil (or bacon 'grease or drippings' or vegetable oil)
  • Kosher salt, to taste
  • Pepper, to taste
 

What You Will Need



No special items needed.
  How to Make
 
 

Step 1

Note: When I cook bacon for a recipe, I often save the 'drippings' in the refrigerator. They will last a long time; and, really good when it comes to adding flavor to recipes. If you have some ... this is the time to use it; but, obviously, it is NOT necessary. You can substitute with vegetable or canola oil.

Step 2

Base ... Add the oil or drippings to a saute pan, I prefer non-stick if possible; and bring to medium heat. Then, add the shallot, garlic, and jalapeno, and cook 1-2 minutes, stirring often. Add the beans, cumin, salt, and pepper; and stir to combine. Cook 2-3 minutes, stirring often. Then, add a little broth (1/4 cup), and simmer on low heat for 5 minutes. If the beans get a bit dry, add a bit more broth.

Step 3

Finish ... At this point, you can use a potato masher, immersion blender; or, add to a food processor to puree until smooth. It really depends how you like the beans; there is - no right or wrong. For the most part, I like a pretty smooth consistency. However, a rustic mash is just fine. Once the beans are to the consistency you like ... season again with salt and pepper if needed. And, add a bit more broth if they seem dry.

Step 4

Options ... You can always finish with more chopped onions, cheese, scallions, olives, or tomatoes. Finish them however you want.

Step 5

Serve and ENJOY! ... I love these just as a side dish; but, these are great in many Mexican dishes. Also, great on a quesadilla; or, as a base with Huevos Rancheros. They are more work than opening up a can; however, they are 10 times better. Also, you can make them your own.

  Nutritional Facts
 
 
  • Serving Size: 1 (267.3 g)
  • Calories 530
  • Total Fat - 11.3 g
  • Saturated Fat - 5.1 g
  • Cholesterol - 22 mg
  • Sodium - 454.2 mg
  • Total Carbohydrate - 76 g
  • Dietary Fiber - 19.8 g
  • Sugars - 6.2 g
  • Protein - 34.9 g
  • Calcium - 454.7 mg
  • Iron - 6.9 mg
  • Vitamin C - 23 mg
  • Thiamin - 1.1 mg
  Reviews
 
 
1 review

Great recipe -It sure sparks up tacos. I cut the recipe back to make 5 tacos. I will be making this recipe again and again. I like to leave some texture with the beans so I only half mash them.

 

Review by Bergy