When I was a kid I hated beans I mean HATED them! There was nothing you could do to convince me to eat
them. Now I love them. I can eat them right out of a can if I am given a
chance. I probably have a protein deficiency or something.
I normally don’t buy canned beans. I prefer to buy them in a
bag and make them myself. I like to do this for so many reasons for instance: I
am trying to avoid BPA’s in canned good, it’s a lot less expensive to make them
yourself (3 to 1), and because I get to choose what goes in them. Normally I toss
a bag of beans in water, let them set all night, then toss them in the crock
pot and let them cook for the day. After that I bag them and freeze them. We always
have beans in the freezer. I can buy a bag for $1 and it will make 3 cans worth
of beans! Not bad for .33/can.
This is a quick and easy way to make refried beans and
better yet they are inexpensive and full of flavor and a lot of protein. I love the chunky beans in it too. They add a
nice texture and fill you up! You can’t beat quick and easy but the icing on
the cake is the great flavor!
Ingredients:
- ½ can refried beans
- 1 can pinto beans (drain and wash)
- ½ cup water
- 2 tbsp. butter
- 2 tbsp. bacon bits
- 1 tsp. ground chicken bouillon granules
- In a skillet add butter and allow to melt
- To the melted butter add bacon bits and allow to heat up until the bacon begins to pop
- Next add refried beans and water. Mix together well
- Add bouillon
- Once the beans begin to bubble add your drained and washed pinto beans
- Gently fold in the pinto bean
- Cook until most of the liquid has evaporated or until you have a consistency you like
- Add salt as needed but try the beans before you add salt because of the bouillon and the bacon
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