Go Back
–+ servings

Refried White Navy Beans for Full GAPS

Creamy refried white navy beans for later Full GAPS, mashed on the stove with animal fat, homemade meat stock and optional garlic, jalapeño and cumin. Start with the completely prepared cooked batch from 1 pound of dry beans. About 25 minutes for the finish; prior bean preparation is separate.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 portions, approximately
Course: Full GAPS, Side Dish
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound dry white navy beans starting dry weight; complete the linked preparation first, then use the entire cooked, drained batch
  • 1/4 cup pure tallow or the same amount of lard or cooking fat from homemade salt-only bacon
  • 2 teaspoons natural salt available for finishing; add to taste because prepared beans and stock may be salted
  • homemade meat stock completed chicken or beef meat stock, as needed for mashing; add small splashes
  • 4 cloves garlic optional; crushed
  • 1 jalapeño optional; seeds removed, finely diced
  • 1/2 teaspoon ground cumin optional; pure single spice
  • 1 pinch cayenne pepper optional; pure single spice

Equipment

  • Roomy stainless-steel or enameled cast-iron saucepan
  • Potato masher
  • Wooden spoon or flexible spatula
  • Measuring cups and spoons
  • Shallow glass storage containers
  • Food thermometer for reheated leftovers

Method
 

  1. Before this stovetop finish, prepare the full 1-pound dry starting amount of white navy beans through the linked complete GAPS method, including soaking, fermentation, fresh-water cooking until completely tender and draining. Use that entire cooked batch here, not 1 pound weighed after cooking. Have completed chicken or beef meat stock ready.
  2. Melt the measured tallow, lard or homemade bacon cooking fat in a roomy stainless-steel or enameled cast-iron saucepan over medium-low heat. If using garlic and jalapeño, stir them in until the pepper begins to soften and the garlic is fragrant. Keep the garlic pale and lower the heat if it starts catching.
  3. Add the cooked, drained beans and optional cumin and cayenne. Stir the fat through the beans. Mash with a potato masher, adding small splashes of prepared meat stock only when needed to loosen the beans. Scrape the bottom between passes.
  4. Continue warming, stirring and mashing until the whole pan is hot and the beans hold a soft, spreadable mound on the spoon. Small softened bean pieces and skins can remain. Add a little more stock if dry or stiff, or gently cook away excess liquid if loose. Allow roughly 10 to 15 minutes for the stovetop finish as a planning estimate; refrigerator-cold beans may need longer.
  5. Stir in the finishing salt gradually to taste, using up to the measured 2 teaspoons as needed. Prepared beans, stock and bacon cooking fat may already be salted. Taste a cooled spoonful, then serve warm and spoonable.
  6. Divide leftovers into shallow glass containers and refrigerate within 2 hours at 40°F or below. Use within 3 to 4 days or freeze meal-size portions with expansion room. If the prepared beans had already been stored, retain the earlier storage date. Thaw in the refrigerator and reheat on the stove with a little stock, stirring, until leftovers reach 165°F.

Notes

Begin with the full cooked, drained batch prepared from 1 pound dry white navy beans using the linked complete preparation. Do not weigh only 1 pound of cooked beans or begin with unprepared or canned beans. The separate preparation includes dairy starter, so this finished dish is not labeled dairy-free.
Use 1/4 cup tallow, or the same amount of lard or fat rendered while cooking homemade salt-only bacon. Use cooking fat, not liquid from curing pork. Have 2 teaspoons natural salt available for finishing, adding only to taste after considering salt already in the beans, stock and fat.
Add completed homemade chicken or beef meat stock only as needed for a soft mash. The beans are already cooked, so begin with a small splash of stock and add more only as the mash needs it. Finish them in an open saucepan over gentle heat.
Optional: 4 crushed garlic cloves, 1 seeded finely diced jalapeño, 1/2 teaspoon pure cumin and 1 pinch pure cayenne. Warm the aromatics in the fat, then stir and mash with the beans. Keep the heat gentle and scrape the bottom.
Allow about 10 minutes measuring and organizing plus a roughly 15-minute stovetop finish: 25 minutes after prepared beans and stock are ready, with longer heating if needed. Actual heating time depends on how cold the beans are when you start. The beans need their separate multi-day preparation and complete cooking beforehand. Plan approximately 8 portions; the amount in each portion depends on the cooked batch and stock added.
Later Full GAPS only after digestive symptoms have cleared completely and properly prepared beans are introduced. This bean-based side does not fit No-Plant GAPS. Choose it when beans fit your Full GAPS menu rather than assuming it suits a ketogenic plan. No egg or nut ingredients; whey/kefir in bean preparation prevents a dairy-free claim.
At 2× prepare 2 pounds dry navy beans through the separate full method and use the whole cooked batch with 1/2 cup fat, up to 4 teaspoons finishing salt to taste, and optional 8 garlic cloves, 2 jalapeños, 1 teaspoon cumin and 2 pinches cayenne. Stock remains as needed. Approximately 16 portions; use a larger pan and the same texture endpoint.
Refrigerate promptly within 2 hours at 40°F or below, in shallow containers. Use within 3 to 4 days or freeze. If the bean component was already stored, retain its earlier date. Thaw in the refrigerator and reheat on the stove to 165°F, loosening with a little stock.

Tried this recipe?

Let us know how it was!