Weeknight Refried Beans
There’s something delicious about a pot of slow cooked dried beans, seasoned perfectly with salt and pork. But good beans take time and I don’t have a lot of time during the week.
My go to canned bean brand is Bush’s. Every year we take a trip to the Gatlinburg/Pigeon Forge area of Tennessee. We call it the Myrtle Beach of the mountains. If you are from the midwest then think of Branson.
It has just the right amount of fun, a little bit of tacky, and the balance of nature.
The Bush’s Bean factory is just outside of Pigeon Forge, TN and even has a welcome center with a gift shop. So the next time you are heading that way, be sure to stop at the Bush’s factory.
Until then, try my Weeknight Refried Beans recipe. It is quick, easy and delicious!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: Serves 8
Ingredients:
2 16oz. cans Bush’s Pinto Beans
1 onion, diced
3 tbsp bacon drippings
3 tbsp minced garlic
2 tsp salt
¾ tsp ground cumin
½ tsp oregano
¼ cup chicken broth
Instructions:
Heat bacon drippings in a large skillet over medium heat.
Saute diced onion in bacon drippings until translucent.
Add garlic, drained beans, cumin, oregano and chicken broth to the skillet.
Saute for ten minutes over medium heat while stirring and gently mashing beans with a fork or potato masher until your desired consistency has been reached.
Serve warm as is, or with cotija cheese sprinkled on top.
Tip: Try this with my Cilantro Lime Rice and Grilled Pork and Pineapple Tacos Al Pastor!
