Why You Should Try Our Refried Beans
Our bean mix contains pinto bean flakes, sea salt, and onions. Our pre-cooked refried beans are 100% natural and non-GMO, and have no added preservatives or additives and are gluten-free. Not only do the refried beans retain their nutritional value,1 they are great source of essential vitamins and minerals.
They have a long shelf life (which ensures no spoiling), and can be stored for any emergency or inclement weather, especially if you live on the coast during hurricane season. They can last longer than 10 years, when stored in proper conditions, and are perfect for a meal to save time when making lunch or dinner. Apart from being easy to prepare and tasty (one of our owners has a long history of eating them for her lunch several times a week), they are also a cheaper option. You can make just a little and store the remaining without the hassle of trying to remember an expiration date.
To prepare, add 1 part of boiling water to 1 part bean mix to rehydrate. Remember to remove the desiccant before eating. Cover and let stand about 3-5 minutes and they’ll be ready! Add a little cooking oil if desired. The consistency will vary according to your preferences. You don’t have to wait all day for them to cook, unlike raw beans from the grocery store.
Try out this Refried Bean tostadas recipe with our refried beans.
Refried beans tortillas
- 1 cup (or more) of our refried bean mix, rehydrated
- 6 corn tortillas
- 1 tablespoon of canola/olive oil
- 2 garlic cloves, crushed
- ¼ teaspoon chili powder
- ¼ teaspoon ground cumin
- 2 cups water
- 1 tablespoon chopped fresh cilantro
- One teaspoon lime juice
- 1 cup shredded lettuce
- 1 cup shredded cheese (optional)
- In a saucepan, heat the oil over medium heat.
- Toss in the garlic cloves and saute for about five minutes till slightly browned.
- Add chili powder and ground cumin, and stir for about 30 seconds.
- Add the rehydrated beans and some water. Cover and cook for about 5 minutes in medium heat until the beans are cooked. Stir occasionally.
- Cover and cook for 5 more minutes in low heat.
- Turn off the heat. Add lime juice and cilantro and stir till combined. You can add more salt to taste.
- Spread the beans on each tortilla. Sprinkle with cheese and top with some lettuce. You can also add sour cream, avocado, or red salsa.