However, if you are short on time, canned beans can be used over dried ones and cooked over a stove top like here. I opted for dried beans (less sodium & preservatives) and used a slow cooker because all you have to do is dump everything in the slow cooker and let it do its job.
Refried beans sounds like an unhealthy food because it contains the word “refried” but in reality it isn’t. The canned ones or at the restaurant will probably have hydrogenated fats, preservatives, and a lot of sodium (read nutrition label before purchasing) but if its homemade, you have total control over what goes in it; its a great source of protein & fiber, and iron.
fried eggs & refried beans on tortilla with a splash of valentino sauce
I have been eating refried beans pretty regularly for this past week because one batch makes quite a bit. No worries, they freeze really well. Beans in general are great source of fiber, protein, and are naturally fat-free but it is important to remember that legumes (beans) are not a complete protein (meaning it does not provide all your essential amino acids), therefore it is recommended to pair it with carbohydrate source such as rice and corn.
I will have to re-visit my nachos soon.
Easy, Homemade, Lard-Free Refried Beans
2 cups dry pinto beans, rinsed
1 onion, chopped
1 fresh jalapeno, seeded and chopped
3 cloves garlic, minced
2 teaspoon ground cumin
5 cups water (may use low sodium broth if desired)
salt and pepper to taste
– Combine all ingredients in slow cooker.
– Cook on high for 8-10 hours.
– Drain 1-2 cups of liquid (you can see it floating on top) after few hours. Save it for later use for soup if you’d like.
– Use a blender, potato masher or food processor to mash it together. Do not puree it too much that it becomes soupy.
– Store in an airtight container or freeze it for later use.
How do you guys like your refried beans?