The Rodney Dangerfield of Beans

Can we talk about something for a second?

It's just...something's been bugging me. Something SUPER SERIOUS. Something that's been keeping me up at night.

Why don't refried beans get any respect?

Chickpeas are the little miracle children of the blog world. Black beans, revered. White and kidney beans? Embraced. But refried beans feel like the bastard child (Jon Snow, what uuuuup?) of the healthy living blog community. Perhaps it's because the refried beans we've always eaten at Mexican restaurants are (deliciously) loaded with lard and cheese, making them creamy calorie bombs. Also, there's the whole "fried" thing in the name to contend with.

I'm here, however, to advocate for the refried bean. Because you know what? If prepared correctly, they're not only absolutely delicious but nutritious and versatile as well.

By now, you're probably expecting a detailed recipe on how to make amazing homemade refried beans. Yeah, not so much. As much as I would love to make the beans from scratch, I have this issue with Planning Ahead. In that I am terrible at it. And homemade beans are definitely something that require a good amount of lead time.

Just ask the bag of dried chickpeas that's been in my cupboard for three months.

So, here's my easy recipe for refried beans. Are you ready?

Step one: Buy refried beans. Fret for a moment about the BPA in the can, and then realize the BPA is just like a lazy tax. (A lazy tax that can potentially give you cancer if you're lazy enough for the rest of your life.) Vow to be less lazy.

There are two criteria I look for when buying refried beans: what's cheapest, and what has the fewest number of ingredients. This can was like 80 cents and has three ingredients: beans, canola oil and salt. Score.

Step two: Open can. Make delicious things like:

Roasted vegetable and refried bean burrito/tortilla/wrap thingies.

Roasted vegetable and refried bean taco salads.

And roasted vegetable and refried bean dip. (You might sense a theme here.)

Step three: When you run out of refried beans, go to the store and buy more.

Repeat.

(Oh, while I was out replenishing my refried bean stash? I also bought these.)

Oh boy.

Comments

[Lesley]

I love refried beans! I like La Preferida (I think that's it - yellow label) in fat free from Whole Foods, but like you, I buy the simplest ones out there. I absolutely agree - the ones not cooked with lard are awesome. High fiber, high protein, lazy BPA but I can deal with that.... Refried black beans are good too if you have to serve a bean snob. =)

[Emily]

You have me missing Trader Joe's something fierce.

[Carrie]

I can't believe there isn't one in Austin. The city is so...Trader Joe's-y.

[Sarah @ Sarah's Modern Bites]

Ahhhh Trader Joe's refried beans are totally a staple at our house. It's like the perfect 'glue' for tortilla wraps hahaa

[Sarah]

I love refried beans - I like them by themselves with hot sauce and/or cheese on top, in burritos/tacos, on taco salad, and so on. I just bought a new 8 pack today!

PS - no TJ's in Denver either!! Apparently we're "not close enough" to a food distribution center, but the rumor around town is that it's due to the high concentration of other health food stores + headquarters for some of the big health guys. Drama!!

[Bpmhalrqxz]

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