Howard's Refried Bean

Serves: 6
Total Calories: 44


1 cup pinto bean, or Anasazi
1 ham hocks
1 yellow onion, chopped
6 cloves garlic, minced
salt and pepper to taste
butter or margarine


If using pinto beans, soak overnight before cooking. Put beans in 12-inch Dutch oven with other ingredients. Add liquid to cover ham hock and simmer several hours until the meat cooks off the bone and beans are tender. Remove all the pieces of meat, skins and the bones of the ham hock. Continue to cook the liquid off the beans. Chop up the meat from the ham hock and add back into the beans and continue to reduce the liquid. Mash the beans and meat with a potato masher to a pasty consistency. Melt a few tablespoons of butter or margarine in a fry pan. Transfer bean and meat mixture to fry pan and continue to reduce the liquid by frying until the desired consistency of refried beans.

In lieu of making homemade refried beans, use canned refried beans and heat up in a small Dutch Oven by melting a few tablespoons of butter or margarine and frying the beans to enhance the flavor.

A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Favorite Camp Meals

Nutritional Facts:

Serves: 6
Total Calories: 44
Calories from Fat: 0

This Howard's Refried Bean recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.

More Recipes from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook:
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Howard's Cucumber And Onion Salad
Howard's Refried Bean
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Twice-Baked Potatoes

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