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Buffy's Refried Beans
January 30, 2013

This is how I have made home made refried beans for 30+ years except I ALWAYS use saved bacon fat instead of lard even though they are the same thing. Yes it's ok to use rendered pork fat of some sort. I use 2 lbs of dried pinto beans soaked over night and cooked the next day with the desired Latin spices added to the cooking water. When mashing them I use some of the cooking liquid as needed to get them to the desired consistency. After mashing they go into a large cast iron skillet with the bacon fat melted and very hot. It takes 2 batches to do 2 lbs of beans but worth the time. After stirring several times I adjust seasonings for flavor, turn off the heat, let them cool and portion them into zip top bags for freezing. This way I always have ready made refried beans on hand and don't have to use canned ones.

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