Tag Archives: Refried Beans

Refried Beans by guest cook Deborah

What bad recipe starts with a pound of bacon – um not a one!

So this has been quite a week around here, my father-in-law has been in the hospital (none covid related) for 10 days. Thankfully he is home now and doing fine but we have had several family members staying with us over the whole ordeal. I didn’t make anything “new” to share with you but we definitely made and ate well and currently my husband is in the kitchen making us all breakfast with his self acclaimed famous home fries. He has definitely stepped up his game with them, they are excellent.

My sister-in-law is a huge help while she is here and wants to help out in whatever capacity. She knew I was working all week and I KNOW she wanted to make something since she loves to cook as well. I put a pork butte in the slow cooker with no real plans; Deborah had a plan she wanted to make burritos. I personally have not used pork butte for burritos but I totally “get it”. I have only had canned refried beans and that’s all I have in the house; so off to the store she went.  When she announced she was making homemade refried beans I told her she HAD to take pictures; which is another passion of hers. So this week I give to you a Guest Cook recipe and photos.

what bad recipe starts with a pound of bacon – um not a one!

You know the saying “too many cooks in the kitchen” well my husband; while making breakfast; started talking smack about him winning the chocolate chip cookie contest we had several years ago; that everyone in the house except him remembers that I won. Well challenge accepted we are having another one today, I told him to take out the butter it’s on! We are going to do a blind taste test with my niece, sister-in-law and daughter being the judges. I’ll report back next week with my winnings; I mean the winner.

Refried Beans

Ingredients
  

  • 1 package dry pinto beans rinsed
  • 1 large onion diced
  • 1 pound bacon cooked, fat reserved (optional) Oil, or lard any oil will work but some add more flavor than others.

Instructions
 

  • cook the bacon however you want, we really only need the fat from it. I cook my in the oven on a rack. Save the bacon for breakfast sandwiches or BLT's or crumbled some of a salad. Or eat it right out of the bag.
  • cover the beans with water and let them boil uncovered for 2-3 hours, make sure to keep them covered with water.
  • dice the onion and add it to a large saute pan with the bacon fat. saute till they are golden brown, not burnt
  • using a slotted spoon take a couple of spoonfuls and add them to the onions and using a potato masher, mash the beans into the onions, You don't need to mash them all completely flat. Continue adding and mashing until all the beans are added to the pan. Add some of the leftover bean liquid to your pan until they are the consistency of lumpy mashed potatoes.
  • taste and adjust the seasoning with salt

Huevos Rancheros and 7 Layer Mexican Dip

I always make a corned beef and cabbage for a St Patrick’s Day dinner, come May I always make something to celebrate Cinco De Mayo and 4th of July requires something red white and blue for dessert. You get the picture, I’m pretty sure I just enjoy making something a little different and I know we like to eat everything so we’ll just about celebrate every holiday no matter who’s it is.

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I have been trying to come up with a few things to make for this year’s Cinco De Mayo. It being on a Tuesday it needs to be a few things I can either prepare ahead of time or something I can throw together fairly quickly. You might even have the ingredients on hand.

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A couple of months ago I made some Huevos Rancheros for breakfast, the version I made went together pretty fast and tasted delicious, you could definitely throw this together and have it on the table within 15-20 minutes max. Maybe not for everyone but I am all over this for this Tuesday.

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Huevos Rancheros

Flour or Corn tortilla

Refried Beans

Eggs

Sour Cream

Fresh Cilantro

Chives or Green Onions (opt)

Salsa

Cheddar Cheese

Olive oil

Heat up the refried beans in a small sauce pan and set aside.

In a small fry pan add the oil and fry the tortilla till crispy on both sides, remove to a plate. If needed add a little oil or butter to the same fry pan, pan fry your eggs, we like over easy, and you can make them anyway you like them.

Layer tortilla, beans, cheese, egg, salsa, sour cream, chives or onions = Enjoy!!!!

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Mexican 7 Layer Dip

Here is a bonus that you must make if you are having or going to a party. I will confess I made this just for us, it took us a few days to eat it but it was damn good!!!

Refried beans

Sour cream

Taco seasoning mix

Prepared salsa

Lettuce shredded

Shredded cheddar cheese

Chopped tomatoes – seeded will help with how wet the dip gets – I always seed mine

Green onions

Mix the taco seasoning into the sour cream, set aside.

Layer refried beans, sour cream mix, salsa, lettuce, cheese, tomatoes top with green onions

Happy Cinco De Mayo!!!!!

Pantry Staples

I have been asked several times to make listing of pantry staples.  There are definite items that if on hand; you can create an meal and app or a yummy snack.

I am going to show you a picture of 1 of my shelves in my pantry – If it was organized better I might share the whole thing with you but – it is not at the moment so trust me you don’t want to see it. – Don’t judge me!

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I have a favorite grocery store that I do look at their flyer when it comes and if the staples I use are on sale; I tend to buy several to keep on hand.  We always have a wide variety of cheeses; Hard, Soft, Sharp, Mild, Stinky – we will try anything once, we did find a yummy soft cheese called Port Salut if you see it, buy it! It is mild in flavor but really yummy!

Pasta: Spaghetti, Elbow, Lasagna, Fettuchini, Orzo and Egg Noodles or your favorite shape-You can make just about anything with pasta.

Rice: several kinds of rice are great to have on hand, My favorites are Arborio, Jasmine and a brown rice.  I also keep boxes of rice pilaf just in case. Instead of water use stock to cook the rice – it adds SO much flavor!

Canned Goods: Beans, Refried Beans, Pinto, Black Beans, Cannellini, Kidney, Rotel, Spaghetti Sauce, Tomato Sauce, San Marzano seeded Plum Tomatoes, Tomato Paste in a tube – Best invention ever!!!  Trying to use up a whole small can of tomato paste before it went bad was a pain.  You can make an awesome chili (see below)

Stocks: Chicken, Beef and Veggie stock are always in my pantry, even though I do make and freeze homemade stock; I go through SO much of it I have to keep it on hand.

Oils & Vinegars: Canola Oil, Extra Virigin Olive Oil (find one you like the taste of and stick to it) Soy Sauce, Vinegars there are so many and I swear if you have space for them, buy several different kinds to have on hand, Apple Cider, Red Wine, White, Rice Wine are used in so many recipes.  I also love having Capers on hand; all you need a a couple of lemons and some boneless chicken and voila chicken picata YUM!

Spices & Herbs: Kosher Salt, Black Pepper Corns, you also need table salt and pepper, Crushed Red Pepper Flakes. My all time favorite go to seasoning is Adobo – I use it on Steak, Chicken, Eggs, Fish, Tuna just about anything I can. It’s pretty funny that we discovered it when vacationing on St Lucia many years ago. My favorite herbs are Basil, Thyme, Sage, Rosemary and Chives I prefer fresh but I use dried as well and always have them on hand.  I also use Parsley and Oregano For tomato based sauces.

There are staples everyone uses, Mayo’s Ketchups, Pickles, several kinds of mustards; spicey brown, grainy, dijon I use them all, they make amazing sauces for chicken and pork.

The list is endless but if you can keep a few of the above on hand, you will have a great start to any meal!

4 Bean Chili

1 pound ground beef

1 pound ground turkey

1 pound ground sweet Italian sausage

1 Green Bell Pepper diced

1 Large Onion diced

3 ribs Celery chopped

2 28 oz cans san marzano plum tomatoes seeded

2 cans Rotel

Ground Cumin

Chili Powder

1 can Pinto Beans drained and rinsed

1 can Black Beans drained and rinsed

1 can Kidney Beans drained and rinsed

1 large can of your favorite beans – mine is Bush’s original

1 package chili seasoning mix

In a skillet brown all meats and set aside

add some olive oil to a large pot; heat over medium heat; add onion, green pepper and celery; saute briefly. Stir in tomatoes (I tend to crush the tomatoes or cook them well enough to breakdown) and rotel, Add cumin and chili powder to taste and cook for about 6-10 minutes or until veggies are tender.  Add the Beans, browned meat and chili seasoning.  Partially cover and let simmer for 4 hours.  Serve with Cheddar Cheese, Sour Cream and Chives or Green Onions.

My family love this chili so much they actually eat it along side cheese omelets in the morning!  It also freezes well!!!

Enjoy!!!