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My husband said these are the best refried beans he’s ever eaten. I agree. So good and easy, and much, much better than the kind that come from a can. The recipe comes from Bethany’s blog, For the Love of Grub. She says she found the recipe in a Pillsbury cookbook. I made a few minor changes, but it’s still quick and easy. I’ve made them twice already. They’re a new favorite for us.
Here’s what you’ll need:
- 3 Tbs. butter
- 1 small onion, diced
- 1-2 garlic cloves, minced or crushed
- 2 cans kidney or pinto beans, drained
- 1 can chopped green chilis
- about 1 cup tomato sauce
- salt to taste (I usually skip the salt)
Melt the butter in a skillet. Cook the onion and garlic in the butter until soft. Add the beans to the skillet and mash them with a fork. Stir in the chopped green chilis and tomato sauce. The original recipe calls for an 8 oz can of tomato sauce, but I didn’t have that size. I used a 15 oz can and just poured some in. I used about 3/4 of the can. Heat until hot and bubbly. Serve with any Mexican style dish.
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I haven’t made those in ages. They *are* good, but now I’m hooked on the crockpot ones.
Maybe I’ll do these for lunch later this week!
Hmmm… I’ve never had refried beans with tomato sauce in them…something new every day!
if I made my own pinto beans, how much should I put? do you know the measurements of the cans?
Cheryl, I asked Bethany how much she uses. She says she cooks and freezes beans in about 4 cup quantities, which would equal about 2 cans. Hope that helps!
these look yummy and we love Mexican food, I am also interested in the crockpot version for busy days
Sounds like a great menu for a summer week! I LOVE Bethany’s beans but I have to say the crockpot ones are our new standard. LOVE them! Here is a link to Bethany’s site with the recipe: http://fortheloveofgrub.blogspot.com/2008/08/refried-beans-without-refry.html
Also, head over to my cooking blog for a chance at a $50 Visa Gift card!
http://culinarycravings.net/
Laura