Comments on: Recipe Connection: Homemade Refried Beans

By: Jassica

Jassica — Thu, 11 Aug 2011 14:40:56 +0000

The BEST refried beans! Thanks for the recipe!

By: Katie

Katie — Mon, 18 Jul 2011 05:44:07 +0000

Shauna,
Anything that says hydrogenated has been chemically altered to be a trans fat; your body doesn’t know how to process it, and it’s always bad. “Real” lard can be hard to find. Local butcher or farmer is often the best place, or an ethnic grocery store. Good question! Katie

By: Katie

Katie — Mon, 18 Jul 2011 05:42:28 +0000

Shauna,
Some recipes like this one call for some of the liquid. If you add some carrots, garlic, onions and celery to the beans as they cook, you’ve got a solid vegetable broth that can make a veggie soup (for a truly meatless meal in place of the chicken broth often called for in bean soups). Hides well in chili… You probably won’t be able to use all the liquid from all the beans you cook, though. I never accomplish that one! Katie

By: Shauna

Shauna — Mon, 18 Jul 2011 00:47:17 +0000

Also, what can you use the liquid drained from the beans for? I made beans yesterday, and there was a lot of liquid! I put quite a bit in with beans for 2 dinners this week (yeah me!) and froze 2 glass jars full of it… just not sure what to do with the jars of liquid!

By: Shauna

Shauna — Sun, 17 Jul 2011 22:01:10 +0000

Is hydrogenated lard bad?

By: Katie

Katie — Sat, 12 Feb 2011 22:19:37 +0000

Triplel,
I would recommend trying a local butcher and asking questions about the source. That’s the best place I’ve found! Katie

By: triplel

triplel — Thu, 10 Feb 2011 05:45:27 +0000

I know traditional refried bean recipes use lard to cook them in, I want to do it that way, but I can’t find non-hydrogenated lard out there. Anyone have any secret sources I haven’t heard about. I really don’t feel up to rendering my own at this point.

By: The Cheapskate Cook » Say Goodbye to the Beans

The Cheapskate Cook » Say Goodbye to the Beans — Mon, 18 Oct 2010 19:17:39 +0000

[...] Homemade Refried Beans (from Kitchen Stewardship) [...]

By: Kate @ Modern Alternative Mama

Kate @ Modern Alternative Mama — Thu, 14 Oct 2010 18:32:27 +0000

I did this even more simply because I was feeling lazy. Overnight soak, then cook in water with a pinch of salt. Throw in blender until mostly smooth. Heat lard in a frying pan and sautee onions in it until soft. Toss in mashed beans and stir around until warmed and yummy. Approximately. I probably added 3 – 4 tbsp. of lard? Anyway, that’s what makes it taste like a restaurant’s…the lard!! So yummy. My daughter calls them “Purple taboes” (potatoes) and I haven’t corrected her yet.

By: Robin

Robin — Fri, 06 Aug 2010 15:43:41 +0000

Hi Beth-I actually got mine thru gourmetsleuth.com, but if you have a good Mexican grocery store in your area, I’m sure you could find them there as well. Obviously, they are dried (kind of like bay leaves), and you’ll want to toast them lightly before using them (just put them in a dry skillet over medium heat for a few minutes, until fragrant). Also, you’ll want to remove them once the beans are finished cooking. Hope this helps!