Ever wonder what to do with all those refried beans left over from your Tex-Mex feast? If you can't plan enough meals to get rid of them before they go bad, try freezing them. Freezing refried beans is easy and not only maintains quality and consistency, but also ensures availability the next time your family craves burritos. Most of us purchase refried beans, otherwise known as frijoles, in cans. And although canned refried beans freeze well, making your own frijoles is fast and far superior to store-bought beans.
Things You'll Need
- 4 cups whole pinto beans, cooked
- 1/4 cup butter
- Salt to taste
- Quart-size freezer bags or pint-size freezer containers with lids
- Heavy skillet, preferably cast iron
- Potato masher
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Preheat skillet on medium-high heat. Add butter to hot pan and melt until brown.
If necessary, drain liquid from pinto beans and rinse. Pour beans into hot butter and bring to simmer.
Smash beans with potato masher until desired consistency is formed. Add small amounts of water, as needed, to form a smooth texture. Continue to cook until beans return to a simmer and desired consistency is achieved. Add salt to taste. Serve hot. Top with grated cheese as a side dish or use as a filling for burritos.
Let beans cool completely before freezing. Beans will thicken as they cool. Divide into quart-sized freezer bags or freezer-safe containers, allowing about a half-inch space from the top for expansion.
Label and date beans; place in freezer for future use.