Just in time for Cinco de Mayo, we’ve got a super easy and quick re-fried beans recipe using dry beans.
How can it be? How can you possibly make refried beans from start to finish in about 30 minutes using dry beans? You guessed it – bean flour. With the help of the WonderMill.
The WonderMill can grind any bean that fits in it. But be careful to always grind beans on the coarse setting. They’ll still grind into a fine flour even on coarse. They just need more air flow to grind without wearing on the motor too much.
We’ve ground dry pinto beans along with some millet (click here to learn why we always pair millet with beans) and cooked it in a skillet with water for 20 minutes. Add some seasonings and there you go! You can opt to add a can of pinto beans to create more texture. (Hop on over here to learn how to can your own beans.)
These refried beans are fantastic as a classic filling for burritos or as a dip for tortilla chips. Jump on over to this post for a recipe for Seven Layer Dip Cups.
- 2 cups pinto bean flour
- 2 T millet flour
- 6 cups water
- ½ cup onion, finely chopped
- 1 packet taco seasoning
- 1½ cups shredded cheese
- 1 can pinto beans, drained (optional)
- Combine flours, water, and onion in a large skillet. Bring to a boil and let simmer for 20 minutes, stirring frequently.
- Remove from heat and stir in taco seasoning and shredded cheese. Add the can of pinto beans if more texture is desired.
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