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Sprouted Refried Beans

March 14, 2014

Sprouted Refried Beans

I started playing around with making refried beans a number of years ago.

I was trying to use sprouted beans in our diet a couple times per week to save on our pastured meat budget. I wasn’t impressed with ingredients in most canned refried beans, so I decided to figure out how to make my own.

Sprouted Refried Beans
If you have never had homemade refried beans, you are in for a treat! These beat any canned refried bean any day of the week in flavor and texture.

Sprouted Refried Beans
My recipe is pretty big. You can half it if you want. But it freezes up great, and makes a quick pull out addition to lunch with a dollop of sour cream and some fruit and veggies. Or a quick pull out of the freezer addition to taco night! I buy one bulk bag of dry pinto beans at our health food store – usually a little over a pound, and use the whole thing. It makes 5 pints of refried beans and lasts me a month or 2!

Sprouted Refried Beans

Sprouted Refried Beans
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Ingredients
  • 7 cups sprouted cooked pintos (a little over a pound of dry beans before cooked)
  • ⅓ cup friendly fat to cook in (butter, lard, coconut oil)
  • 3 small/medium onion, chopped
  • 9 cloves garlic, minced
  • 1 TB cumin
  • 3 tsp paprika
  • 1 tsp chili powder
  • 3 tsp sea salt
  • 1 ½ tsp pepper
  • 1 cup whole milk or coconut milk added for creaminess to preference
Instructions
  1. In a large soup pot, sauté the onion in the friendly fat for a few minutes with a pinch of salt to bring out the juices and sweeten.
  2. Add the garlic and cook for a minute.
  3. Add the beans and seasonings and mix together.
  4. Add the milk and bring to a low simmer for about 10 minutes or so until the milk is soaked in and everything is creamy.
  5. Use a potato masher to mash the beans, and immersion blender to pulse it up, or you can blend it completely smooth in a blender.

Tips:

    • My girls and I love this just plain with some sour cream, but you can also use it as a bean spread on a sandwich or wrap, or stirred into a soup to make it creamy.
    • Pack it up warm in the school thermoses and put a side of shredded raw cheese or sour cream in a separate container!
    • HERE is how to sprout your pinto beans – it is super easy! You will benefit from the beans having more absorb-able vitamins and they will also digest much better (IE – you won’t be gassy!).
    • Between 12-18 months old I started my girls with tastes of sprouted beans and they loved it. Keep in mind beans should not be introduced until after age 1.
    • I love my potato masher, but I do use my immersion blender sometimes and pulse it up – it is so fast and easy!
    • I use pint freezer containers for storage of the leftovers. You can do single serving containers if that makes it easier for pulling out for lunchboxes or work. Although I’m thinking when I get to the point of packing lunches for all 3 of my girls, I would just want one big container to dump in the pot to warm up in the morning and then dish out into thermoses…? Let me know what you do!

Sprouted Refried Beans
Have you tried making refried beans before? Let me know how you like these if you try them out!

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7 Comments

  • Reply Jennifer at Purposeful Nutrition and The Entwife's Journal March 18, 2014 at 8:29 am

    I am printing this out. Love refried beans and I have never tried to make them. I love the idea that these are sprouted.
    Also going to pin these.

    • Reply Renee Kohley March 18, 2014 at 9:28 am

      Great Jennifer! Let me know what you think once you try it out!

  • Reply Healthy Meals for Toddlers April 18, 2014 at 2:42 pm

    […] Nut butter sandwiches on apple rings or celery sticks for older toddlers that can chew well. Sprouted refried beans on tomato slices for littler ones. My girls were able to chew lettuce leafs and cucumber/zucchini […]

  • Reply Jessica June 17, 2014 at 2:55 am

    Yum! I’m a huge fan of refried beans, and sprouting them seems very worth it if only just for this recipe 🙂 Anything that will get me some healthy Mexican-style food!

    • Reply Renee Kohley June 17, 2014 at 5:58 am

      That’s right Jessica! I hope you enjoy them!

  • Reply DIY Taco Season Mix :: No MSG, Starches, Or Artificial Flavoring - Raising Generation Nourished January 31, 2015 at 12:40 pm

    […] one of my taco night tricks is to stretch the meat with sprouted beans or sprouted refried beans that I have stashed away in my freezer. My family of 5 could easily put away a pound of ground beef […]

  • Reply Gluten Free Pita Bread - Raising Generation Nourished July 4, 2015 at 7:29 pm

    […] own! Possibilities are endless, from avocado slices or simple guacamole, to sliced veggies, cheese, refried beans, kid friendly tuna salad, or  leftover chicken from your crockpot,  One day I even took some […]

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