Thursday, May 28, 2009

For the Love of Beans . . . WITH Pictures!

You will need:
  •  6 cups beans
  • 1 t. salt
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 2-3 T. lard or bacon grease

1.  Pick through 6 cups of beans.  2.  Pull out the funny looking beans, rocks, dirt clods.  3.  Rinse in colander. 

1.  Pour the rinsed beans in the crock, fill with water, stir around to allow the floating beans and any debris to rise to the top.  2.  Scoop out the "undesirables".  3.  Strain and rinse several times until the water is clear.
When the water is clear, place the beans in the crock. Add: 
  • one medium, chopped onion 
  • one minced garlic clove
  • one teaspoon of salt
  • 1 good scoop (2-3 T.) of lard  
Fill with water. Cover, with the lid and a towel folded in half.  Set to high and go find something to do for a couple of hours.   Check to see if it needs more water, mine usually does.  Add water, stir the bottom beans up to the top.  Cover again and check again in another 2 hours.


Melt enough bacon grease or lard in your skillet to make it about 1/8 inch depth.    Pour in the drained beans and stir them around to fry them.  2.  I try to brown them a little before mashing them with the good old fashioned potato masher for nice chunky texture.  You can also use a mixer if you want, for a little smoother texture.  Be careful, they can be flung out and they are hot!! This method usually keeps some of the beans whole or at least not as smooth as if you did it in a blender or food processor.  3.  Getting a little browned.  Time to add some liquid.
1.  Add some bean juice if they are too dry.  2.  Some milk instead of bean juice can make them so nice and creamy while adding some more calcium.  Another way to get that powdered milk down your family if they don't want to drink it!!  3.  Don't forget the VERY critical step, quality control, AKA as "QC".   This is good to do with a salty chip so that you can judge if you need to add any salt while adding the other seasonings you decide to add . . . it's time to do that!


Here is the way to make them.  You can use a mixer, for a little more texture, a blender or food processor for very smooth texture.

1.  Drain the beans the same way that you do for refrying them.   2.  After whirling them, add bean juice, a little milk or salsa to make them the consistency you would like. This will make very smooth dish that will have no whole beans left unless you add a few.   3.  And then don't forget . . .   the big "QC".   Now decide what seasonings you would like to add, and of course, QC again . . . to make sure you have it just right!


  1. What is "QC"? I tried saying it out loud thinking I was missing something, and still don't know what it is.

  2. Earlier ion the post I explained that quality control AKA "QC" was important. You'd think that my own daughter, who has helped me QC for 30 years would know that one, wouldn't you?

  3. These refried beans look delicious! I do something similar in my pressure cooker, here's the recipe. Have you ever cooked with a pressure cooker before? They're awesome for food storage since they preserve fuel, water, meal prep time and energy.

  4. I have been using pressure cookers since I in jr. high. In fact I own a 4qt. and a 6 qt. They are very handy, but they don't always turn out the same.