I use homemade beans to make Tostadas mostly. I've also done tacos with them, bean dip, casseroles, and even just as a side with a bit of cheese sprinkled on top. Making homemade is not difficult, most steps require a few minutes and does the rest on its own.
**This will work with different kinds of beans, like black beans. Also, compare calories on brands. I use the Casserole brand because it has less calories than some of the others.
26 - 4 oz servings
Calories 61..........Carbs: 22..........Fiber: 14..........Fat: 0..........Protien 7..........Sugar: 1..........Sodium 4
1) Get a 2 lb bag of dry pinto beans, pour them into a bowl and cover with water (about 2-3 inches above the beans). Let them sit overnight (or all day). They will expand to about double, and that is when your ready to go to the next step.
2) Drain the beans, and put into a crock pot. Cover with fresh water (again about 2 inches above beans), and cook 8 hrs (I usually do this in the morning and let them cook all day)
3) Next, drain some of the water (but not all), and put beans into fridge. They need to be completely cooled before you fry them. I left mine in the fridge over night.
4) Get a big pan, and pour chilled beans into pan, and cook on medium heat. (I'm using a 5 quart pan)..if you don't have that big of a pan, you can also do this in batches.
5) While beans are cooking start to mash with a potato masher. (under $5 at walmart) The amount of liquid in the beans is up to you. The more liquid the soupier the beans.
6) Continue to mash until they are the desired consistency. Your beans should be simmering as you are mashing. If your beans are too runny cook a little longer and the liquid will boil off. They will get thicker when cooled also.
* Because there is no added salt, I added garlic powder, onion powder, and pepper for some flavor. You can also add other spices like cayenne pepper, cumin etc, depending on what your family likes. **Do not use substitute salt to season them while they are cooking, it will give them a weird taste. Works fine if you use it to season them when your serving though**
7) Freeze for later. (or use some the same day lol)
I put mine in plastic freezer baggies of 16oz.. Make sure to squeeze the air out before you seal, and leave about 1 inch space at the top for expansion. Keeps in freezer for 3 months!
When your ready to eat, just put in the fridge to defrost, and heat in the microwave. (of if your lazy like me, defrost in the microwave.)
***It will add calories, but you can play around with adding fat into the beans. When making such a large batch a stick of butter doesn't have a *huge* impact on the calories. It will make them higher though. I personally like the beans with no fat, but others may want to experiment.
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