Special Refried Beans

Wednesday, September 09, 2015

Warning - these refried beans are not healthy, eating light or low fat.  If that is your thing - then this recipe is NOT for you.  It's fine to cook healthy and light and we should eat that way on a regular basis. But, there should be a place in our lives for good old fashioned comfort food. Here is one of my tummy warming favorites.

Now these beans are special because they are made with Perauno Beans from Peru.  You could do the same with Pinto Beans - but I love these because they are a softer bean and cook up super creamy. Yum!

I use the Crockpot for this recipe because it is a cook's best friend and super simple. You can even cook them overnight and refry them next day.  I cooked and refried these the same day and then reheated them for a party the next day.

My meat choice here is Longaniza.  It is sturdier than Chorizo and has much less fat without losing any flavor.  You could make these vegetarian by not adding the meat and substituting olive oil for the lard (you will likely need to use a Tablespoon or more of oil to refry the beans if you are not using meat).

Special Refried Beans


  • 3 cups dried Perauno Beans - rinsed and sorted.
  • 10 cups of water
  • 4 teaspoons of salt
  • 1 white onion sliced
  • 2 cloves of whole garlic - peeled.
  • 1 pkg of Longaniza (optional)
  • 1 Tablespoon of Lard (optional)


Wash, sort and drain beans.  Place in the bottom of the crockpot.  Slice onion and peel garlic cloves.  Add to beans and pour all of the water on top.  Cook on low 8 hours or until semi-soft. Drain and reserve 1 cup of liquid.

Brown longaniza in a deep skillet.  Remove meat and set aside, leaving any fat in the pan. Add 1/2 Tablespoon of lard or manteca (optional).
Over medium heat add drained beans.  As the beans begin to warm - mash with a potato masher.  This is where your personal preference comes in.  You can add some of the reserved liquid to get the consistency that you want.  If you want them creamy and runny - add more water and mash all of the beans.  We like them slightly chunky - we add less water and mash them less.  It is all up to you.

Stir in the reserved longaniza.  This is where you must taste it for seasoning.  Longaniza can be salty - but some people may want more salt. Serve.  These are creamy and salty and hearty.  They are great as a side dish, a main dish, served with bread, or tortillas.  Heavenly warming and satisfying to those needing comfort.  Enjoy.

eat. love. live well.

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