That's genius! One to one ratio is key. :) I could get snobby over plated refritos, but in a taco with all the other fixings? Genius!

Thanks for the info. Its good to know that this is available.

I looked this up, and basically, they are just instant beans - nothing refried about them at all, from what I can tell, and they definitely do not contain lard.

I cook dried beans at least once a week in the pressure cooker, and it only takes 5 to 7 minutes in the PC to cook them. The instant beans seem to be way too expensive and therefore money is wasted instead of beans. They would be good if one is going camping, however.

Here is one review I read of them:

< Mixing instructions are by weight, not volume. We were already camping when we discovered this. Through trial and error we managed to make a batch using a volume ratio of about 1 to 1. Because we had to figure it out through trial and error, we made most of the cannister. Not wanting to be wasteful, my sister-in-law and I ate most of it. We then spent the next 24 hours with the worst farts I have ever had in my life. It was like a disaster movie marathon. Kept the bears away. A skunk came by and yelled at us for stinking up the campground. Killed some birds too. Planning to make another batch next time I go to a movie. >

Not all refries have lard. I can understand why the company didn't include it. Fat in dehydraded goods is iffy- it can go to rancid quick and it can spoil the other goods in the mix. Lard is a very unstable fat for dehydrating, so other more stable oils are used commercally. But those are more dehydrated beans than refried beans to me too. I would imagine dehyrated pinto beans probably does not sound as appealing as instant refried beans for most folks. A lot of people would pass over or not know what to do with dehydrated pinto beans. But instant refries sounds reasonable and easy, like instant rice.

I cook most of my own beans. A batch of something for dinner, with a couple containers for the freezer for the next couple times. I also dehydrate pinto beans and red beans and usually have a quart jar on hand. It can be handy to toss in the extra handful of beans to something if I don't really need or want a whole container of beans. Or when I make dry mixes of things that have those beans in them.

I used to by dried refried beans in a box years ago and totally forgot about them. I used them for nacho style dips. They tasted great and were so convenient. Thanks for the reminder. I'll have to look for them again.

I too remember dried beans but I haven't seen them in years. I freeze leftover refritos flat in a sandwich bag - works for me.

I also start my own beans from dried and often two varieties every weekend. Freeze any leftovers in 1/2 pints to add to soups and smash for tacos.

That said, i see nothing wrong with the convennience of dehydrated. Quick, and 3 pound dried is probably 6 pounds reconstituted. Less waste--no cans. Some brands in cans have additives and salt. I'd rather control my own seasonings. Sure, the rest of an open tin can be frozen....but

Seems to me like a good alternative and pantry staple.

Anything to assist a quick meal to the table when nothing else sounds good is a win-win.

Lars, thanks for the laughs! Beesneeds, thanks for the fat info. That makes a lot of sense. These, Casa Corona, have oil and preservative. There's 14% fat By Calories in the nutrition breakdown (which is always a rough number), and pintos, according to Google, are 4% fat, which sounds like there's enough oil to make fried. I make refritos with oil. Not the same as lard, of course, but with good tasting oil and properly seasoned, that's fine, especially, in another dish, like tacos. Snob only comes in when plated as beans and rice. :) Even if they were just beans, frying them would be no biggie. :) I still think it's genius even paying for labor, etc. I make beans from dry...but sometimes don't want to bother.

I often make my own refried beans, especially when planning a Mexican themed dinner party. But for just me, I typically resort to the canned refried beans and there are several excellent brands. If not eaten right away, I generally make a bean dip out of them and finish it off with tortilla chips :-) They sure never go to waste!!

I have some difficulty with instant things......usually the texture is off. Instant soups, instant mashed potatoes, instant beans......no thanks.

I buy lots of dehydrated foods and have learned which ones I like and which ones I do not. I would consider dehydrated beans if they weren't so expensive. I have bought dehydrated falafel mix (which had garbanzo in it), but I decided that I did not like it.

Here are some dehydrated vegetables that I do like and buy regularly:

• Cabbage
• Red & green bell peppers
• Onion flakes
• Tomato flakes
• Mushrooms
• Potatoes (in flakes)

I tried dehydrated broccoli and did not like it at all - it was very stringy. The cabbage rehydrates very well and is crunchy. I use it in soups a lot. Dehydrated tomatoes have a very good flavor and are especially good when tomatoes are not in season - plus they have a long shelf life.

I do not like instant mashed potatoes, but I do like the instant potatoes that come in flakes. I use them mostly as a thickener and never as a substitute for mashed potatoes.

I dehydrate a lot of different things, so dry beans ended up in there too. And still pretty inexpensive since I start with dry beans and cook them first.

These used to be my staple during my single days. Yes, so easy to whip up a small amount with no waste, unlike opening a can. Now that I have a freezer and am married, I don't buy them, due to cost considerations. They were a reasonable purchase when it was just me, what they cost extra was made up by the no waste plus and smaller pantry footprint. Now I have some other options and the savings of money has taken the front seat as a goal.

One of the things I do now is cook up a bunch of dried beans in the pressure cooker and freeze in smaller portions. Delish, and very cost effective.

Pinto beans cook in a few hours in the crock pot. Canned beans don't have that wonderful bean liquor, nor the flavor of dried beans. Refried beans at a Mexican restaurant are almost runny, not stiff like they come in a can. To cook the beans, use chicken broth and half an onion, and when done, season with salt, cumin, and some type of hot chili. Puree or mash and freeze in portion sizes. I always freeze a separate container with the liquor because it usually needs some on the reheat.

KatieC, I'll have to try that, it never occurred to me to dehydrate cooked mashed beans, although I remember the dehydrated refried beans as mentioned by the OP.

And, like you, if I don't factor in any time to plant/water/hoe/weed/harvest/shell and dehydrate, it's cheap! (grin)

Annie

I start with a good canned pinto beans such as Goya. It makes enough to use for dinner for the two of us with a bit left over for one lunch the next day.

I love Goya canned beans and use them multiple times within any given week. They are not over cooked or overly seasoned, That leaves them ready to become what ever it is that you want. Throw them into something for further cooking and add your own seasonings.

I know that folks want to declare that beans cooked from dried are the best, but these canned beans are the best thing since sliced bread, and I do meant that!!!!

There are times when I will make a pot of beans, to have a pot of bean soup or some such. But canned beans are the best for quick and easy meals! But only this one brand, for me

A skillet of refried beans, some tortillas, some cheese and some vegetables and I can have dinner on the table in about 15 minutes. It is one my most favorite and quickest meals, ever!

One can of pinto beans and a stick blender = instant "refried beans"! As far as having too much in a can, they freeze just fine.

Thanks also for the idea of the dried instant refried beans!

Sounds like a great product when camping, especially with the side benefits Lars mentioned for bear prevention ;) But seriously convenient.

I'm a bit puzzled by the taco reference. I normally only use refried beans in a burrito. Are beans common in tacos? We generally only have meat (or veg), salsa, lime/onion/cilantro, sometimes cheese. On the side yes, with some fresh Mexican rice.

Think of a taco as a sandwich. It can have anything in it. Some put the beans on the side, some put them in, some use them almost as a dip for the taco. Some mix bits of meat into the beans, some use a schmear of refritos as a liner to keep the juices from soaking through and destroying the tortilla, some don't have beans of any kind, in or on.

Do any of you think that the instant refried beans is what they likely use at "Mexican" restaurants? I bet it is! What do y'all think?

That's when I first got into dehydrated cooked beans, in my backpacking and camping days. Also, although opening a can and mashing in a pan are absolutely very little trouble, adding hot water to a bowl and stirring is less dishes to wash, particularly when you then add some salsa, nuke and top with cheese and eat out of that bowl . . . for us single folks without a dishwasher, that's definitely a plus. I still eat the canned stuff, I have some really small cast iron pans that I cook refried beans in and various accompanying items and serve right out of the pan. I often make huevos rancheros for breakfast. Dried refried beans worked well with that . . . and as a side note, cardboard takes up less space in the recycling corner than aluminum cans if you aren't a big can crusher . . . I still use a mix of canned and home cooked though. Can no longer get the dehydrated ones in my local grocery . . . I could order them but I am not seeking to increase my shipping footprint any worse than it already is . . . I'm settled down with less money and a huge pantry and freezer, so I haven't worked against the tide to buy the dehydrated ones anymore, although I love them.

Refried beans are not common in a taco in NYC. Usually as a side on a plate of rancheros or various platters like enchiladas or as a 'glue' on a tostatta base layer.

Taco night here, especially with house guests, is build-your-own. Anything goes. SIL just wants a salad plate of all the ingredients without the tortilla. Niece is vegetarian. So i always have a side of beans baked with a bowl of salsa, guacamole, etc.

But like plllog mentioned...no rules.

Restaurants mostly use #10 cans. Cheap and easy. From a restaurant supply. 7.99 for 110ounces.

My recent taco night i made up a half dozen loaded, and a few without pulled pork for vegetarians. (to add what they want).

DH prefers if i just build some 'loaded'.

I'll have one 'loaded', then make a few lettuce wraps.