Just Stirrin' Something Up ~ Refried Beans

Ever since we moved to the North woods we’ve been craving Mexican food. There are a few places here that claim to have Mexican food, but they aren’t ‘REAL’ Mexican food. Being a Texas transplant who spent a good many years in southern California I had a certain expectation of Mexican food and just haven’t found it here. Long story short, I started experimenting and have finally found the perfect Refried Beans recipe. I made them into a casserole. We’re having friends over Saturday night and I’m making Chicken Enchiladas Suiza, refried beans, spanish rice and Rum Raisin Carrot Cake.

2 1/2 cups pinto beans
1 small onion, chopped fine
4 tablespoons bacon grease
4 tablespoons butter
1 tablespoon sea salt
1 teaspoon pepper
1/2 teaspoon red pepper flakes
1cup sour cream
1 cup cheddar/ Monterey Jack grated cheese

  • Rinse beans and pick out any bad ones.
  • In a small stock pot cover the beans with about 3 inches of water. If there are still any bad beans in there they will float to the top.
  • Bring them to a boil, lower heat and simmer 2 hours or until skins break.
  • Drain.
  • In a heavy skillet (cast iron works best), melt the bacon grease and butter.
  • Saute’ onion until translucent.
  • Add beans and stir well.
  • Smash beans continuously until desired texture is reached.
  • Transfer beans into a large mixing bowl.
  • Use hand mixer and beat smooth.
  • Add sour cream, salt, pepper and red pepper.
  • Beat smooth again.
  • Transfer into a 9×9 casserole and top with cheese.
  • Bake 20 minutes at 350 degrees.

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