Great-Grandma Molly's Hearty Refried Beans
A cherished family recipe that has been passed down from my great-grandma Molly. She traditionally used pink beans, known for their creamy texture and rich flavor, but if they're hard to find, feel free to substitute with pinto or black beans. This dish embodies comfort, made even more delightful with the incorporation of crispy bacon or traditional lard (manteca). While this recipe prioritizes rich flavors and a hearty texture over a low-fat approach, you’ll find satisfaction in each serving whether enjoyed as a taco filling, a side dish, or a dip. The key is to balance the creamy and chunky textures: mash some beans while leaving others whole for a delightful eating experience. Don't forget, I've also shared a vegetarian variation should you prefer to explore that option.
6-8
Servings
150
Calories
7
Ingredients
Ingredients
Dried beans
2-3 cups (Choose from pink, pinto, or black beans.)
Water
For soaking (Sufficient to cover beans.)
Bacon
3-4 slices (Crisply cooked, reserved drippings for flavor.)
Garlic cloves
2 cloves (Minced.)
White onion
1/3 cup (Finely minced.)
Oil
For frying (May use vegetable or olive oil if needed.)
Salt
To taste (Adjust based on preference.)
Instructions
1
In a large pot, soak the dried beans in water for at least 4 hours or overnight for the best results.
2
After soaking, drain the beans and refill the pot with fresh water. Bring to a boil, then cover and reduce heat to medium. Cook the beans until they are soft, occasionally adding more water to prevent them from drying out.
3
Once cooked, drain the beans, making sure to reserve the cooking liquid for later use.
4
In a large cast iron skillet, fry the bacon slices until they are crispy. Remove the cooked bacon and place it on a paper towel to drain. Keep the drippings in the skillet.
5
While the bacon cools, mince the onion and garlic. Add these to the skillet with the bacon drippings. Sauté on medium heat until both are soft and fragrant.
6
Using a slotted spoon, transfer the cooked beans into the skillet with the onion and garlic. Lower the heat to low-medium.
7
Add about 1 cup of the reserved bean cooking liquid and begin to mash the beans with a potato masher, creating a creamy texture while leaving some beans whole for a nice contrast.
8
Continue mashing and adding more liquid as necessary until you achieve a soupy consistency, ensuring the beans do not dry out. Lower the heat to a gentle simmer.
9
Crumble the reserved bacon into the beans and mix well. Season the mixture with salt, tasting and adjusting as needed to enhance the bean flavor.
10
Important Note: Cooking beans in a cast iron skillet may alter the color of lighter beans. This does not affect the taste and adds beneficial iron to your diet. If you prefer a consistent color, consider using a non-reactive pot.
11
Remember to save any leftover bean cooking liquid for reheating the beans later. Avoid using plain water; this will dilute the flavor.
Nutrition Information
7g
Fat
20g
Carbs
7g
Protein
5g
Fiber
Frequently Asked Questions
Frequently Asked Questions
Who originally created this recipe?
This is a cherished family recipe that has been passed down from Great-Grandma Molly.
What type of beans are traditionally used?
Great-Grandma Molly traditionally used pink beans because of their creamy texture and rich flavor.
What can I use if I cannot find pink beans?
If pink beans are hard to find, you can substitute them with pinto beans or black beans.
Is there a vegetarian version of this recipe?
Yes, while the recipe uses bacon, a vegetarian variation can be explored.
How long should I soak the dried beans?
Soak the dried beans in water for at least 4 hours, or overnight for the best results.
Should I save the water used for boiling the beans?
Yes, you should reserve the bean cooking liquid to use later during the mashing and reheating process.
What kind of fat provides the rich flavor in this dish?
The dish uses crispy bacon drippings or traditional lard, also known as manteca.
What texture should the refried beans have?
The key is a balance of creamy and chunky: mash some beans while leaving others whole.
Why might the color of my beans change during cooking?
Cooking beans in a cast iron skillet may alter the color of lighter beans, which is normal and adds iron to the dish.
How many servings does this recipe make?
This recipe is designed to provide 6 to 8 servings.
What is the best way to reheat leftovers?
Reheat using the reserved bean cooking liquid rather than plain water to avoid diluting the flavor.
How many calories are in one serving?
There are approximately 150 calories per serving.
What are the primary aromatics used?
The recipe uses minced white onion and garlic cloves.
Is this recipe dairy-free?
Yes, this recipe is dairy-free.
Can I use olive oil instead of bacon fat?
Yes, you may use vegetable or olive oil for frying if needed.
How much fat is in each serving?
Each serving contains 7g of fat.
How much protein do these beans provide?
Each serving provides 7g of protein.
What amount of dried beans is needed?
The recipe calls for 2 to 3 cups of dried beans.
What is the fiber content per serving?
There are 5g of fiber per serving.
How much bacon does the recipe require?
You will need 3 to 4 slices of bacon.
Is this recipe considered a low-fat dish?
No, this recipe prioritizes rich flavors and a hearty texture over a low-fat approach.
What kind of onion should I use?
The recipe specifies 1/3 cup of finely minced white onion.
How do I ensure the beans don't dry out while boiling?
Occasionally add more water to the pot to prevent the beans from drying out as they cook.
What is the carbohydrate count per serving?
There are 20g of carbohydrates per serving.
What can I do if I want a consistent bean color?
If you prefer to avoid the color change caused by cast iron, consider using a non-reactive pot.
What are the common ways to enjoy these beans?
They can be enjoyed as a taco filling, a side dish, or a dip.
What should the consistency of the beans be when adding liquid?
You should aim for a soupy consistency while mashing before letting them simmer.
How much garlic is used?
The recipe uses 2 minced garlic cloves.
Does this recipe belong to a specific cuisine?
Yes, it is classified as Mexican cuisine.
When should the bacon be added back to the beans?
Crumble the reserved crispy bacon into the beans at the end and mix well.