Bulk Refried Beans

This is how to make a giant batch of refried beans! I love making a big pot and then freezing it in smaller potions to be pulled out of the freezer as needed.

It takes a bit of time to soak the beans and cook them, but after that it’s so quick and easy. And unbelievably delicious!

I highly recommend an immersion blender for this, they are extremely usefully for soups and other meals. Well worth the money!

Ingredients

2 tbs oil (or lard if you want extra tasty and more authentic)

2 small onions, roughly chopped

2 tsp salt

5 cloves garlic

3 tsp chili powder

900 g (2lb) bag cooked pinto beans, cooked from dried (about 9-10 cups)

2 cups water, add more at end if you want it smoother

1 whole lime

Optional - 1/4 cup of cheddar cheese, cubed and added in towards end

Instructions

Cook your 900 g bag of pinto beans from dried.

To do this you simply soak at least 12 hours (can leave to soak for up to 48 hours just change the water occasionally) rinse, then cover generously with water in large pot and on medium heat.

Simmer with the lid on until soft, check at one hour, then every 15 minutes until they are soft enough to squish between fingers.

Once your beans are cooked, drain and transfer to a bowl. They will be HOT, you can wait for the beans to cool.

To your now empty large pot, add your oil or lard and sauté your onions, adding the garlic after a few minutes.

Add salt, spices, water, lime, and your cooked beans. With your immersion blender (alternatively use a blender in several batches.) Blend until smooth or preferred thickness. Consistency and salt levels can be adjusted here. If you like it thinner and creamier, add more water.

After blended and creamy, add your cubed cheese and stir until all combined and melty.

Portion your beans into smaller Tupperwares and freeze. Pull out as needed.

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