Tuesday, March 23, 2010

Refried Beans

I have a sister in law, who has become quite the Martha Stewart. She is making many household items and foods from scratch. Her name is Ange and I quite admire all that she is doing.

One thing that she has made that I thought I could do is re-fried beans. Well, I tested that thought yesterday. I am not sure what I think. They are rather bland and I am not sure how to fix it. My kids are not big on spice, so if anyone has suggestions, please let me know

I am going to continue my foray into the unknown world of making things from scratch. I will let you know how it goes.


  1. I had that problem when I first started since I was making it up as I went. They were pretty bland and dry the first few times.
    Now, this is what we add (to half a stock pot of beans- not sure what size the stock pot is, but it's your average big soup pot, not huge)
    So after I boil my beans for a couple hours, and them smash them up, I add:
    2 cups salsa
    2 Tbs minced garlic
    3 Tbs olive oil
    2 Tbs sea salt
    1/4 cup taco seasoning
    and then hand blend it all together.
    They aren't spicy at all, even though you are adding spicy things, in the ratio to beans it makes them mild. The girls love them and they hate anything remotely spicy.

  2. I will definitely have to try that. I am assuming you make your own salsa. Could I have that recipe?

    The recipe I somewhat followed had me save part of the liquids from boiling and then had me blend 2/3 of the beans and the liquid in the blender. I then add it back with the rest of the beans to fry. It might be easier than mashing.

  3. I only make salsa during the summer. I will have to dig it up when I do- and I actually only make fresh, I don't can it. We just buy the organic salsa at Costco.
    And, yeah we do blend our beans with our blendtec.