05/27/2026
☝️ These refried beans are my favorite kind of food.
Spend 10 minutes prepping, forget about it for a few hours, then bam! Delicious food to eat for a week. YES.
I call these lazy refried beans because they require minimal effort and they’re still tasty even if you don’t go the extra mile to fry them up.
The secret sauce to this recipe is bacon which brings a wonderful richness and smoky flavor to the table.
If you’d prefer not to use animal products in this recipe, I highly recommend cooking the beans with 2-4 tbsp of olive or coconut oil so you get a little fat in the cooking process.
Recent research with rice has shown that cooking carbs with fat changed the structure of the carbohydrate, increasing what’s called resistant starch, which has less impact on your blood sugar.
Ingredients:
1 medium onion, peeled and chopped
1 green bell pepper, chopped
2 garlic cloves, finely chopped
1.5lbs dried pinto beans, rinsed
1/2lb bacon, cut into 1/2in strips
3 tsp high mineral salt
3/4c. - 1c. lard
Instructions:
In a large pot, bring beans, onions, bell pepper, garlic, bacon, and salt to boil in 3 quarts of water.
Reduce heat to medium and cook, uncovered, stirring occasionally and adding boiling water if needed to cover the beans and veggies.
Cook for 2-2.5 hours until the beans are tender. The mixture shouldn’t be too thick at this point.
Smash the whole pot of beans to your texture preference.
If your mixture thickens up too much here, add water 1/4c at a time until it thins out again to your desired consistency.
To fry the beans, heat half of your lard over medium-high heat in a large skillet (preferably cast iron).
Add half of your beans and liquid to the skillet and fry until most of the liquid has evaporated, about 10 minutes. Repeat for the other half.
Eat immediately over rice with avocado, cilantro, and salsa. Keeps 7-10 days. Or freeze.
Note: when you reheat the beans, you might need to add some water as they thicken quite a bit once cooled.
Enjoy!
https://www.drlizcarter.com/lazy-refried-beans/
