The Pioneer Woman Tasty Kitchen
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Homemade Refried Beans

2.20 Mitt(s) 5 Rating(s)5 votes, average: 2.20 out of 55 votes, average: 2.20 out of 55 votes, average: 2.20 out of 55 votes, average: 2.20 out of 55 votes, average: 2.20 out of 5

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Level: Easy

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Description

Homemade refried beans: you won’t ever go back to the canned stuff!

Ingredients

  • 2-½ cups Dry Pinto Beans
  • 3 quarts Water
  • 1  Onion, Chopped
  • ½ Tablespoons Red Pepper Flakes, Or More To Taste
  • ½ Tablespoons Paprika
  • 2 Tablespoons Light Brown Sugar
  • 4 Tablespoons Salt, Or As Needed

Preparation

1. If possible, soak pinto beans overnight. This will cut down your cooking time a lot. If not, it’s okay. Instructions are the same as below.
2. Rinse the beans to get off any dirt.
3. Add the beans to a pot and cover with the water. Make sure there is at least 3-4 inches of water above the beans. Cook the beans for 2 1/2 hours, about 1 1/2 hours for pre-soaked beans.
4. Once the beans are cooked, reserve 1 cup of the water, then drain the rest. Set aside.
5. In a skillet, saute the onions, red pepper flakes, paprika, and brown sugar for about 5 minutes. Add this to the pot where the beans are and add the reserved cup of water.
6. Using an immersion blender, lightly blend the beans until they’re the consistency you want. If you don’t have an immersion blender, you can use a pastry blender (like I did). It gives a coarser consistency than the immersion blender since it’s harder to get every bean.
7. Season with salt as needed. Keep tasting it occasionally. This is also where you can add more red pepper flakes if desired.
8. Serve immediately.

One Comment

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LavandulaLady on 2.12.2012

If you’re going to saute onions, I expect to have some kind of oil. Is this missing from the recipe?

5 Reviews

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ginnyf on 9.24.2012

HORRIBLE! I should have trusted my instincts that 2T of brown sugar was too much. And I knew FOUR TBSP of salt would be too much. So I went with 2T. Still entirely too much salt. A full day of cooking completely ruined. If I could leave less than one mitt, I would!

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Good Yarns on 3.14.2012

I loved this easy way to make this for our family. We usually buy lots of cans of refried beans and this will be our new way to make them. I made a double recipe and I halved the spices. Our youngest daughter dislikes spicy things we we toned it down for her – but we will kick it up for our own use!

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rozanie on 2.20.2012

I should’ve toned down the seasonings a bit, but didn’t. :( WAAAY too salty for us. And the paprika was too much, as well.

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donnasavage on 2.13.2012

Wow. I wanted so much to love these. I followed the recipe exactly, and they got a universal “thumbs down” at the table. WAY too sweet; in fact, the brown sugar overpowered even the spicy element. Sorry–just not to our Texan tastes.

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LavandulaLady on 2.12.2012

Not your traditional refried beans. Too spicy for my taste. And they were very stiff; I prefer a creamier texture.

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