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"Refried" Beans

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Traditional refried beans were leftover beans that were mashed and cooked again -- hence refried. Smoked ham hock is available at most grocery store meat counters and butcher shops. Once cooked, it can be used to add flavor to soups and stocks.

Source: Martha Stewart Living, June 2009
Servings

Ingredients

Directions

Cook's Notes

This recipe starts with dried beans. If you're pressed for time, you can quick-soak the beans instead of letting them stand overnight. Cover the beans with water by three inches in a large pot, and bring to a boil. Remove from heat, cover, and let the beans stand for one hour before draining them, and proceed with step 1.

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How would you rate this recipe?
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  • Tim123
    15 FEB, 2014
    Martha, you are my secret love. This recipe simply adds more proof of this. :)
    Reply
  • inigomontoyayoukilledmyfatherp
    28 AUG, 2013
    ooh lordy! dem beans is goooood!
    Reply
  • SwoosieQ
    21 MAR, 2012
    OMG! I am never going to buy Refried Beans in a can again. These are the best! Had to tone down the jalapeno by taking out seeds and membranes as children were going to be eating these also. And leaving 1/4 inch of liquid after ladling out of the cooked beans was way too much! Made more of a soup (which was great also) so made them again and ladled the cooking liquid to slightly below the top of the cooked beans. Yummy!!!
    Reply

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