Tasteful Tuesday

I know I have gone on in at least one other post about how we have been eating more beans and how I think they are the best things ever, and then I have left you high and dry without any bean recipes to try out. Well, today's recipe is from my sister, Kelly and it is all about beans. I personally LOVE refried beans and could eat a whole can myself. Now that I have a homemade version, it is even better. These beans are great for dipping, burritos, etc. and they don't take forever to make. Try them out, you might never go back to canned.

Refried Beans

Start by washing 1 cup of beans thoroughly (spread out and pick our rocks and yucky beans, then I like to use my salad spinner, fill it up with water and swish the beans around several times before pulling basket out to drain). Place in a DEEP pot with 3 cups water. Bring to a boil and slowly add 1/4 teaspoon baking soda. Remove from heat, skim off any foam, cover and let stand in liquid 1 hour.

Add 2 cups more water to beans and bring to a boil. Reduce heat, cover and simmer 1 hour, stirring once, until beans are tender.

Now to refry them:

Heat 2 Tablespoons oil in skillet over meduim heat. Add cooked beans and 1 1/2 cups retained bean liquid.

Add:

1 teaspoon salt

3/4 cup shredded cheddar cheese (optional)

Mash until smooth and cook until liquid is mostly absorbed. Serve warm, top with 1/4 cup shredded cheddar cheese.

Recipe Source: Kelly Swanson, Nutritionist/Trainer, sister

My Notes:

I usually cook my whole bag of beans and divide it into 2 cups bags and put them in the freezer. Then when I want to make these, I just pull them out, thaw and cook as directed, adding a little water if needed. When I made them the last time, I remembered to soak the beans overnight so I could put them in the crock pot for a couple hours which left me free to do other things, but I like this recipe because you can still get it done a couple hours before dinner. I also usually do not add the cheese because of the calories, but it is even better with it.