Best Authentic Refried Bean Recipe
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Recipe below
Used in this video:
12 Lodge Cast Iron Skillet:
Red Bean Pot:
Casserole Pinto Beans available in stores
Mesquite Seasoning:
for more recommended products:
Related Video: Cowboy Pinto Beans
Traditional Refried Beans
1 lb. pinto beans (Casserole brand recommended)
Hot water
4 slices thick-cut bacon, cut into ½-inch pieces
1 medium sized yellow onion, large chopped
2 Cayenne peppers, diced
2 medium dried ancho chilies, diced (store-bought in sack)
1 ½ tablespoons of Mesquite seasoning or all-purpose seasoning
1 teaspoon garlic powder
4 tablespoons butter (divided)
½ cup mayonnaise
½ cup sour cream
1 teaspoon cumin
1 teaspoon smoked paprika
Green onions, finely chopped, for serving
Shredded cheese, for serving
In a pot, add the beans and enough hot water to cover the beans about 1 ½ to 2-inches. Place over high heat and when it starts to simmer add the bacon, onion, cayenne peppers and ancho chiles. Stir and cover. Bring to a hard boil and continue boiling for about 10 minutes.
Stir in the Mesquite seasoning, garlic powder and reduce the heat down to a low boil.
Stir in 2 tablespoons of the butter. Cover and continue cooking for about 2 - 2 ½ hours or until the beans are slightly tender.
Note: You will need to add hot water to the beans as they cook. Be sure the beans stay covered with about 1 ½ inches of water.
When the beans are soft, remove from the heat and drain well.
In a 12-inch cast iron skillet, melt the remaining 2 tablespoons of butter over medium-low heat.
Place the beans in the skillet and mash with a potato masher, until blended (the traditional style keeps some bean texture rather than whipped smooth).
Stir in the mayonnaise, sour cream, cumin and smoked paprika. Mash and stir again.
Cook for about 4 to 6 minutes or until beans have simmered, stirring occasionally.
Remove from the heat and serve warm, topped with cheese and green onions, if desired.
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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking
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1 1/4 cups of APF or Bread Flour
1 cup yellow cornmeal
2/3rd cup granulated sugar
1 tsp salt
1 tbsp baking powder
1 1/4 unsweetened plant milk (I used oat)
1/3 cup canola oil
1 cup can or creamed corn
Vegan Popcorn Chicken:
Butler soy curls
Braggs amino
Black pepper
Aquafaba
Corn starch
APF
Baking soda
Baking powder
Dries thyme
Dried basil
Dried oregano
Celery salt
Dry mustard powder
Paprika
Garlic powder
Onion powder
Ground ginger
Canola oil
Vegan Mac and Cheese:
1 16 oz organic elbow noodles
2 tbsp butter
1/2 cup flour
1 1/2 cup unsweetened oat milk
1 tsp Paprika
2 tbsp mushroom seasoning
1 tsp pepper
1 tsp salt
1/4 nutritional yeast
1 16 oz bag of frozen Butternut Squash
1 tbsp garlic powder
1 7.05 ounce violife Vegan cream cheese
1 bag of daiya cheddar cheese
1 bag chao Vegan cheese by field roast
1 block of vegan Daiya cheese slices
1 bag of daiya cheese for topping before oven
2 tbsp just egg
Cornbread Dressing:
2 boxes of vegan breakfast sausage by beyond meat
1 green pepper
1 red pepper
2 stalks of celery
1 yellow onion small
Fresh Sage
Onion powder
Garlic powder
Pepper
4 cups of vegetable broth
Half pack of saltine Crackers
Canola oil for cooking vegetables
Vegan Collards:
1 chopped onions
1 res bell pepper chopped
1 10pz grape tomatoes
2 bunches collards
2 cartons of veggie broth
3 drogs liquid smoke
Distilled Vinegar
Sea salt
Pepper
Garlic powder
Onion powder
Paprika
Candied Sweet Potatoes:
Maple syrup
Vanilla
Brown Sugar
Cinnamon
Nutmeg
Salt
Butter
Vegan marshmallows for toppings
2 canned or 3 fresh sweet potatoes
Red velvet cookies:
3/4 cups Sugar
1/4 cup Vegan butter
1 tsp Vanilla
1 tsp Red food coloring
1 1/2 Bread flour or APF
1/2 tsp Sea salt
Cocoa powder
Baking powder
Sea salt
1/2 Confectioners sugar
Vegan Potato salad:
2 small bags of mini red potatoes
1/2 Vegan mayo
1/2 cup Relish
2 tbsp sugar
1/3 cup mustard
1 yellow onion
Garlic powder
Onion powder
Salt
Pepper
Celery salt
1 can of garbanzo beans