Recipe of the Week
Refried Beans
August 5, 2010

The difference between homemade and canned refried beans is very dramatic. When I use refried beans as an ingredient in another dish, it adds a depth of flavor that you would not expect. I guarantee that you will never purchase refried beans again after tasting this. That's because these beans are the best I've ever eaten…alone or in a dish.


*1 teaspoon vegetable oil
*1 medium onion, medium chopped
*2 cloves of garlic minced
*1 Jalapeno pepper, (seeds and membrane removed from ˝ of the pepper) finely chopped
*1 can black beans rinsed and drained
*1 can dark red kidney beans (do NOT rinse or drain)
*1-2 cans of your favorite beer
*Kosher salt to taste


1.) In a large pan sauté the onions and garlic in the vegetable oil until they are just translucent.
2.) Add the jalapeno pepper and continue to sauté until the onions are just beginning to brown.
3.) Add both cans of beans.
4.) Add ˝ a can of your favorite beer. Stir to thoroughly incorporate all of the ingredients.
5.) Bring the mixture to a boil and then reduce heat to a simmer.
6.) Cook uncovered stirring every 10 minutes or so for about 1 ˝ hours. You will need to add beer occasionally to keep the beans from drying out. The finished consistency of the beans will be very thick and paste like.
7.) At the end of the cooking time, taste the beans and season with kosher salt as needed.

I love to top these with shredded cheddar cheese and my favorite vinegar red hot sauce just before serving.