1 (20 oz.) can kidney or pinto beans or 2½ cups cooked kidney or pinto beans
1–2 Tbsp. bacon grease or vegetable oil
1 small onion, grated
1 clove garlic, finely chopped
½ green pepper, finely chopped
1 tsp. chili powder
½ tsp. cumin
4–5 Tbsp. hot beef broth
salt (to taste)
Drain beans, reserving the liquid. Mash beans thoroughly. Heat grease in a skillet. Add onion, garlic, and green pepper. Cook over low heat until tender.
Stir in chili powder, cumin, and hot beef broth. Then add the beans. Cook slowly, stirring continuously. Add bean liquid as needed.
The beans are cooked when they are completely dry. Salt as desired. Makes 3 cups.
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