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If you’re not feeling too daring and the idea of peanut butter and beans does not appeal to you then check out my recipe for Homemade Refried Beans. But after my first Mexican/peanut butter crossover, I’ve decided to reveal my second success. I’ve wanted to try this for a while but was a little afraid of ruining an entire batch of beans. Of course it never occurred to me to add peanut butter to a small batch first and decide if it was good or not, so I went for the gold and made a full batch right off the bat.

I’ve posted my original refried beans and by no means are they lacking anything. But most refried beans use pork fat to make them extra creamy, so I thought: why not peanut butter? 1/4 cup was the perfect amount for me, but you may want to add it 1T at a time to make sure the mild flavor of the beans doesn’t get overpowered. I recommend using dry beans but if you’re in a hurry you can used canned instead (drained and rinsed).

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