Buffy’s Refried Beans

Very tasty! I used fat leftover from a crockpot pork shoulder. Also thinned with chicken stock Instead of water as a reviewer recommended. Delicious smoky taste. It didn’t need any salt with canned beans.

This turned out very tasty. A great side dish, even for a basic sliced ham. While we stay home due to the pandemic, I’m trying to use our pantry stock. So this was made with canned black beans. And since I don’t have lard, I subbed coconut oil. Didn’t need much additional liquid at all and in place of salt I kicked up the flavor with some of my own blend of chili seasoning. Only made a small portion using one can (just in case), but the family liked it so it’s going into the side dish rotation.

This turned out very tasty. A great side dish, even for a basic sliced ham. While we stay home due to the pandemic, I’m trying to use our pantry stock. So this was made with canned black beans. And since I don’t have lard, I subbed coconut oil. Didn’t need much additional liquid at all and in place of salt I kicked up the flavor with some of my own blend of chili seasoning. Only made a small portion using one can (just in case), but the family liked it so it’s going into the side dish rotation.

Tasty! Substituted the Water for hot chicken broth. I recommend soaking dry beans in water overnight, but canned beans are alright

Delicous and easy! Definitely use chicken broth and top with shredded jack cheese.

Oh my goodness! So amazing! Bless you for sharing this recipe!!!!!

I used garlic salt for the salt and chicken broth for the water. Cooked to a slightly chunky consistency. Very close to authentic.

If you want a basic recipe to build from this is it. I’ll admit I cheated and cooked this in my instant pot. As simple as melting down your choice of fat (lard, oil, butter -yum!) I reduced the amount of fat I used, and used the sauté mode, and lightly sautéed for five minutes then pressure cooked the beans 7 minutes with a natural release. Then used my immersion stick blender to lightly mash the beans.

I made this almost exactly as written except I had to adjust ratios. I had 2 cans of pinto beans so I used 1/3 cup lard and I used 1 cup chicken broth in lieu of water. The recipe needed garlic (3 cloves, crushed) and cumin (1 Tablespoon). I finally used an immersion blender. Excellent BASIC recipe.

Very yummy refried beans. Stuck to the recipe other than used chicken broth instead of water.

This was really good, however I found that it needed more seasoning. I like things a bit spicy, so I added chopped jalapeno pepper as well as shredded cheddar. It is definitely a keeper.

I used black beans instead of pinto, but everything turned out great. I will make it again.

This was DELICIOUS! I made them for Christmas (we do enchiladas every year). I was really skeptical the whole time because the lard made it smell SO weird, but once it cooked down and I added a little salt, it was SO tasty! Even with our small family of 4 (adults), I’d recommend doubling the amounts so there is enough for seconds and leftovers!

My brother was making tacos and I wanted a quick side dish with what I had on-hand. I saw a can of pinto beans in my pantry and a quick search led me to this recipe. I used some butter and little bit of drippings from the beef my brother was browning because I didn’t have lard and I cut the recipe in third because I only had one can of beans. After plating it I threw some shredded cheese on top. I will make this again without doubt.

I used 1 pint jar of home canned great northern beans, fried in a few maybe 3 Tablespoons of canola oil, salted and mashed with a fork until smooth-I didn’t add any water. Really creamy and really, really good! Five plus stars!! LOVE IT!!

Good starter recipe! I used vegetable oil instead of lard. Heated oil, put in one diced onion, minced garlic, and a heap of cumin. Cooked beans and added chicken broth. At the end they needed a little zip so added some pickled jalapenos along with the juice from the jar. Kids loved them – just like the restaurant!!

This a very good base recipe. I made as directed then added a few shakes of onion & garlic powders to get it where I wanted it for my large gathering. Overall, very good & will make again. Thank you!

Just like your local Mexican restaurant. Make with “Mexican rice II” for the perfect rice and beans.

I did not have lard on hand so used butter, not a good idea.I definitely will be trying this recipe again but using lard.

Oh my gosh! I can’t believe I have been wasting my time cooking the beans from scratch. This recipe is so easy and absolutely delicious! I added a bit of minced garlic, onions and a pinch of oregano. I then wrapped it up in a flour tortilla, poured enchilada sauce over the top and sprinkled it with cheese. Microwaved it to heat up the sauce and melt the cheese and garnished it with shredded lettuce, diced tomatoes and scallions. AMAZING! **PS. Be VERY careful with the salt. I completely ruined my first batch.

Made 2 batches 1 with butter and 1 with bacon grease as opposed to lard. Bacon grease was much better. Bland as is but with chicken broth subbed for water and some extra seasoning, very good.