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.
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