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Refried Beans

deasia's picture
  Dried pinto beans 1 Pound
  Bacon slices 6
  Onion 1⁄4 Cup (4 tbs), finley chopped
  Green pepper 1⁄4 Cup (4 tbs), finely chopped
  Garlic 1 Clove (5 gm), crushed
  Salt 2 Teaspoon
  Chili powder 1 Teaspoon

Wash beans.
Turn into large bowl; cover with 6 cups cold water.
Refrigerate, covered, overnight.
Next day, turn beans and liquid into a large saucepan.
Bring to boiling; reduce heat, and simmer, covered, about 1-1/2 hours, or until tender.
Drain beans, reserving liquid.
Add water to liquid, if necessary, to make 1 cup.
In large skillet, saute bacon until crisp.
Drain on paper towels, and crumble.
In bacon drippings in skillet, saute onion, green pepper, and garlic until tender - about 5 minutes.
With wooden spoon, stir in beans, bacon, salt, and chili powder.
Cook over medium heat, stirring in reserved bean liquid a little at a time and mash- ing beans until all are mashed and mixture is creamy.
Turn into serving dish.
If desired, sprinkle with chopped green pepper, crisp bacon bits, or strips of cheese.
Makes 6 to 8 servings.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 209 Calories from Fat 12

% Daily Value*

Total Fat 1 g2.2%

Saturated Fat 0.37 g1.9%

Trans Fat 0 g

Cholesterol 1.3 mg0.4%

Sodium 522.1 mg21.8%

Total Carbohydrates 37 g12.2%

Dietary Fiber 9.2 g36.7%

Sugars 1.6 g

Protein 13 g25.4%

Vitamin A 4% Vitamin C 13.3%

Calcium 6.9% Iron 16.7%

*Based on a 2000 Calorie diet


Refried Beans Recipe