Offered here in a scale-able format, this recipe makes the creamy, refried beans we all know and love served as a side at Mexican restaurants. I generally eschew posting simplistic recipes because I think that most people can figure them out for themselves. However, I have received so many compliments for my mom’s beans that I felt the need to let the world know how easy it is to make this crowd-pleaser. If you prefer your beans ranch style (identifiable beans in a broth), use half the water.  Broth is a good substitute for water in ranch style bean recipes.  Don’t waste the broth on the refries though.  It’s not worth it.  The beans break up enough to create a fabulous flavor with their own innards.

Dried beans (black, pinto or kidney)

½ sweet onion per cup of dried beans chopped

Salt and butter to taste

Place onions and beans in a pot big enough to add a ratio of 10:1 water to beans.  Bring to a boil and turn down to low.  The beans become tender in about an hour.  If you prefer your beans ranch style remove them from the heat now.  If you’re going for the refried creaminess let sit for 3 hours, stirring occasionally or until the desired creaminess has been reached.  For black beans you may need to puree 1c or so to create this texture.  Pintos and kidneys only need time.  Watch the beans closely and stir often at the end so as not to scorch the bottom of the pan.  If your beans erupt into little geysers of molten goo spewing all over your kitchen either your heat is too high or your beans are done.  Remove beans from heat and add salt to taste.  Beans take a lot of salt.  I start with 1T per cup of dried beans.  Add butter to taste.   My mother’s recipe calls for ½ a stick of butter per cup of dried beans.  I have never had the heart to do that to myself but have enjoyed them in my ignorance.  Instead I use 1-2 T per cup of dried beans and think it suffices to create the needed ‘fried’ taste and texture.

Cooking time: approximately 3 hours