Traditional, homemade refried beans in minutes. Top them with cilantro if you desire — add them in or serve them as a side to your favorite Mexican dishes, or even bake them up with some cheese for a delicious bean dip.
It’s time once again for our Freaky Friday blog hop!
I am super excited to share this recipe with you, it’s from my friend, Michelle’s blog, A Dish of Daily Life. I have wanted to make it ever since she shared it back in September.
It’s no secret how much I love Mexican food. Tacos are like their own food group in my mind. I wish I would have been able to share this recipe with you last week, for Cinco de Mayo — but alas, that isn’t how Freaky Friday works.
We get our assigned pages and get to drool over their recipes for a couple of months before we reveal what we made. All of us will share our recipes today, at the very same time, and our readers get not only the one we are sharing but thirteen other recipes from some of my favorite blogger friends!
I think it’s time I told you about my friend, Michelle and her blog, A Dish of Daily Life. I have made recipes from her before. Her Four Cheese Roasted Garlic Bread and her Creamy Tomato Seafood Bisque recipes certainly did not disappoint. As a matter of a fact, the Seafood Bisque is consistently one of my most pinned recipes on Pinterest!
This go around, I knew I was going to make her Refried Beans. However, I had to snoop around her delicious website just to add some other recipes to my “to make list.” Recently, she shared this Ham, Brie, Apple and Spinach Panini with Homemade Honey Mustard — holy smokes! That’s a sandwich I can get behind, how about you? Her Salsa Verde recipe looks ‘muy bueno’ and these Spicy Muffin Tin Crab Cakes with Old Bay Remoulade need to get in my kitchen (and my belly) pronto! Michelle is always sharing something yummy I need to make. Don’t forget to pop over and visit her, see just what she’s got cooking in her kitchen!
This recipe comes together in minutes. Simply saute some onion in vegetable oil (or bacon grease) until it’s translucent. Add in your spices.
Add in canned pinto beans, and beef stock, bring to a boil and let cook for about 5 minutes. Grab your masher and mash them to your desired consistency.
Look at them!! How yummy!
Chop up some fresh cilantro and get ready to dig in!
I followed Michelle’s recipe fairly closely. Only changed up a couple of things. Let’s get to the recipe, shall we?
- 1-2 tablespoon vegetable oil (or bacon grease)
- 1 medium onion, chopped
- 1 teaspoon cumin seed
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper (or more to taste)
- 3 (15.5 ounce) cans of pinto beans, drained and rinsed
- 2 cups beef stock (can also sub chicken or vegetable stock)
- 1 bunch cilantro leaves, chopped (optional)
- salt to taste
Adapted from: A Dish of Daily Life
I actually made TWO of Michelle’s recipes! The second recipe I made were her PB&J Bars with Strawberry Jam — I switched them up though and used grape jelly — just the way I have to have my peanut butter sandwiches! (that and an ice cold glass of milk!)
Take a moment to browse all of the deliciousness my blogger friends made:
Check out more AMAZING Freaky Friday recipes below!
An Affair from the Heart – Easy Homemade Refried Beans
Take Two Tapas – Pineapple Hummus with Smoked Paprika
LeMoine Family Kitchen – Sausage Hash Brown Nests
Full Belly Sisters – Blueberry Dutchbaby
Who Needs a Cape? – French Onion Salisbury Steak
Plattertalk – Lemon Loaf Cake
Hostess at Heart – Teriyaki Chicken Bowl
Life Currents – Blue Cheese, Fig, and Caramelized Onion Palmiers
Lisa’s Dinnertime Dish – Baked Lemon Glazed Donuts
Bowl Me Over – Southwest Chicken Salad Bowl
A Dish of Daily Life – Chicken Carbonara Pasta
Aunt Bee’s Recipes – Summer Corn Salsa
A Kitchen Hoors Adventures – Bourbon Banana Bread
Seduction in the Kitchen – Honey Roasted Strawberry Cheesecake Smoothie