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Refried Beans

Makes: 4 servings Yield: 2 cups
Prep 20 mins Cook 2 hrs to 3 hrs 10 mins Stand 1 hr
Refried Beans
Ingredients
  • 1/2  pound  dry pinto beans (about 1-1/4 cups)
  • 8  cups  water
  • 1/2  teaspoon  salt
  • 2  tablespoons  bacon drippings or olive oil
  • 2  cloves garlic, minced
Directions

1. Rinse beans. In a large saucepan or Dutch oven combine beans and 4 cups of the water. Bring to boiling; reduce heat. Simmer, covered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans in water in pan. Cover and let soak in a cool place overnight.) Drain and rinse beans.

2. In the same saucepan or Dutch oven combine beans, 4 cups fresh water, and the salt. Bring to boiling; reduce heat. Simmer, covered, for 2-1/2 to 3 hours or until beans are very tender. Drain beans, reserving liquid.

3. In a heavy large skillet heat bacon drippings. Stir in garlic. Add beans; mash thoroughly with a potato masher. Stir in enough of the cooking liquid (about 1/4 cup) to make a paste like mixture. Cook, uncovered, over low heat for 8 to 10 minutes or until thick, stirring often. Season to taste.

Nutrition Facts (Refried Beans)
  • Servings Per Recipe 4,
  • cal. (kcal) 257,
  • Fat, total (g) 7,
  • chol. (mg) 6,
  • sat. fat (g) 3,
  • carb. (g) 36,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 9,
  • sugar (g) 1,
  • pro. (g) 12,
  • vit. C (mg) 3,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 89,
  • sodium (mg) 321,
  • Potassium (mg) 524,
  • calcium (mg) 71,
  • iron (mg) 2,
  • Starch () 3,
  • Very Lean Meat () 1,
  • Fat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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