I love refried beans, especially homemade refried beans. Unfortunately I don’t usually have the foresight to make a big batch and freeze them so it’s almost always the canned ones for us. This month I actually used my head for something other than a hat rack and when we had pinto beans the other night instead of cooking just one pound I made two pounds and turned the leftovers in to refried beans. This more of a method than a recipe because I never make refried beans the same way twice. Sometimes I put in onion or chili powder. Sometimes I use vegetable oil, other times it may be a bit of bacon fat if I have any.
I am going to use some of the beans in tostadas for tonight’s supper and will have the recipe posted tomorrow.
Freezer instructions: Portion cooked, cooled beans into 2 cup portions. Label and freeze. When ready to use thaw in fridge and reheat in a saucepan over low heat until bubbly.