HOMEMADE REFRIED BEANS RECIPE
Flavorful homemade refried beans are easy to make in 15 minutes. Start with your favorite bean variety, pinto, black, or bayo.
Provided by Andrés Carnalla
Categories Side
Time 15m
Number Of Ingredients 6
Steps:
- Chop the onion. Finely chop the garlic.
- In a medium-sized pan, heat the oil to medium and add the chopped onion. Cook until the onion becomes transparent.
- Add the chopped garlic and cook for 1 minute. Do not allow the garlic to brown which will give it a bitter taste.
- Add the cooked beans with a little bit of the cooking water plus the salt and pepper.
- Cook for 2 minutes before mashing.
- Mash the beans to the consistency you prefer.
- Cook for 5 minutes stirring continually.
- Turn off the heat and allow the beans to rest for 3 minutes before serving.
Nutrition Facts : ServingSize 1 /2 cup, Calories 182 kcal, Carbohydrate 23 g, Protein 8 g, Fat 8 g, Sodium 207 mg
FRIJOLES REFRITOS (REFRIED BEANS)
An authentic recipe for Mexican-style beans. Serve moist and hot with your meal, cover with grated Mexican cheese and accompanied by pickled jalapeno peppers.
Provided by Fred Guevara
Categories Side Dish
Time 6h18m
Yield 12
Number Of Ingredients 5
Steps:
- Combine water, pinto beans, and garlic into a large pot and cover; Cook over low heat for 5 1/2 hours; stir salt into beans and continue cooking until beans are very soft, about 30 minutes more.
- Heat canola oil in a skillet over high heat. Spoon the beans into the skillet without draining excess water; mash beans using a potato masher until they begin to lose their shape, about 3 minutes.
Nutrition Facts : Calories 214.5 calories, Carbohydrate 23.8 g, Fat 9.8 g, Fiber 5.9 g, Protein 8.1 g, SaturatedFat 0.8 g, Sodium 210.2 mg, Sugar 0.8 g
QUICK AND EASY REFRIED BEANS
When you don't have all day to make refried beans and you can't stand the canned ones, these are easy and delicious.
Provided by MarasFlourpower
Categories Side Dish Beans and Peas
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- Heat canola oil in a heavy skillet over medium heat.
- Cook garlic cloves in hot oil, turning once, until brown on both sides, 4 to 5 minutes.
- Smash garlic cloves in skillet with a fork.
- Stir pinto beans, cumin, chili powder, and salt into mashed garlic and cook until beans are thoroughly heated, about 5 minutes. Stir occasionally.
- Smash bean mixture with a potato masher to desired texture. Squeeze lime juice over smashed beans and stir until combined.
Nutrition Facts : Calories 131.7 calories, Carbohydrate 16.1 g, Fat 5.6 g, Fiber 4.8 g, Protein 5 g, SaturatedFat 0.5 g, Sodium 323.2 mg, Sugar 0.3 g
EASY REFRIED BEANS
These refried beans are delicious and so easy to make. This refried bean recipe is quick, too-use canned beans and they're ready in 25 minutes! Plus, these beans are healthy, vegan and gluten free. Recipe yields 2 1/2 cups refried beans (21 ounces), enough for 5 servings.
Provided by Cookie and Kate
Categories Side Dish
Time 25m
Number Of Ingredients 10
Steps:
- In a medium saucepan over medium heat, warm the olive oil until shimmering. Add the onions and salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes.
- Add the garlic, chili powder and cumin. Cook, stirring constantly, until fragrant, about 30 seconds. Pour in the drained beans and water. Stir, cover and cook for 5 minutes.
- Reduce the heat to low and remove the lid. Use a potato masher or the back of a fork to mash up about at least half of the beans, until you reach your desired consistency. Continue to cook the beans, uncovered, stirring often, for 3 more minutes.
- Remove the saucepan from the heat and stir in the cilantro and lime juice. Taste, and add more salt and lime juice if necessary. If the beans seem dry, add a very small splash of water and stir to combine. Cover until you're ready to serve.
Nutrition Facts : Calories 194 calories, Sugar 1 g, Sodium 425.9 mg, Fat 4.9 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 29.7 g, Fiber 0.5 g, Protein 9.5 g, Cholesterol 0 mg
REFRIED BEANS (BETTER THAN STORE-BOUGHT)
For the creamiest, most flavorful refried beans, start with dried beans. Cooking the beans from scratch gives us the chance to add flavorful aromatics like onion, garlic, and cilantro to the cooking liquid. The dried beans can be cooked on the stovetop, which takes 1 1/2 to 2 hours or in a pressure cooker (like an Instant Pot), which takes about 1 hour total. If you are short on time, you can also make refried beans using canned beans, which takes less than 20 minutes. We've shared all of these cooking variations in the recipe below.
Provided by Adam and Joanne Gallagher
Categories Side Dish
Time 1h40m
Yield Makes about 3 cups refried beans
Number Of Ingredients 15
Steps:
- There is no need to soak the beans for this recipe. Rinse the dried beans then add to a large pot. Add the onion half, garlic cloves, bay leaf, and cilantro sprigs. Cover with at least 3 inches of water. Place the pot over high heat and bring to a boil. Reduce the heat to maintain a simmer and cook until the beans are extremely tender (almost silky inside), 1 1/2 to 2 hours. If during cooking the beans look dry, add a splash more water.
- Remove the onion, garlic cloves, bay leaf, and cilantro sprigs, and then discard them. Season the beans and liquid with salt. Start with 1/4 teaspoon and go from there based on your tastes.
- Drain the beans, but do not discard the cooking liquid. We will use some of the liquid for making the refried beans. You will need about 3 cups of the beans to make refried beans. If you have more than 3 cups, reserve the rest for another recipe.
- There is no need to soak the beans for this recipe. Rinse the dried beans then add to a 6-quart pressure cooker (we have an Instant Pot). Add the onion half, garlic cloves, bay leaf, and cilantro sprigs. Add about 6 cups of water, but do not fill past the 'max fill line.' Add 1 teaspoon of neutral oil like vegetable or olive oil (this prevents the beans from foaming).
- Seal the lid and cook on High Pressure for 30 minutes, and then allow the cooker to naturally release (you can tell when it is safe to open the cooker when the steam release valve drops). We recommend you read the user manual of your specific pressure cooker before using this method.
- Remove the onion, garlic cloves, bay leaf, and cilantro sprigs, and then discard them. Season the beans and liquid with salt. Start with 1/4 teaspoon and go from there based on your tastes.
- Drain the beans, but do not discard the cooking liquid. We will use some of the liquid for making the refried beans. You will need about 3 cups of the beans to make refried beans. If you have more than 3 cups, reserve the rest for another recipe.
- In a large, skillet - a cast iron pan is perfect here - heat the oil (or butter/lard/bacon drippings) over medium-high heat until shimmering. Add the onion and cook, stirring often, until it smells sweet and is starting to brown around the edges, 4 to 5 minutes.
- Stir in the minced garlic, cumin, and cayenne pepper and cook until fragrant, about 30 seconds.
- Add the 3 cups of cooked beans, moving them around the pan for a minute or two so that they are heated through. Add 1 cup of the bean cooking liquid and then use a potato masher or the back of a wooden spoon to mash the beans into your desired consistency.
- If, as you are mashing, the beans seem a little dry, add a splash more liquid. The beans do dry out over time, so it's a good idea to keep the cooking liquid near by to maintain the best consistency, especially if you are making them in advance.
- Taste the beans and adjust with additional salt, pepper or spices. Serve with a squeeze of lime and your favorite toppings scattered on top.
- Use 2 (15-ounce) cans of pinto or black beans. Two cans will be approximately 2 3/4 cups of beans, which is close enough to 3 cups for this recipe.
- Open the cans, drain, and then rinse the beans. Follow the recipe instructions in the section labeled 'Make Refried Beans' above, but replace the 3 cups of home-cooked beans for canned beans. Instead of using the bean cooking liquid for thinning the refried beans, you will need to substitute for another liquid. We recommend using a flavorful stock (vegetable stock or chicken stock), you will need 1 to 1 1/2 cups.
Nutrition Facts : ServingSize About 1/2 cup, Calories 152, Fat 5.7g, SaturatedFat 0.8g, Cholesterol 0mg, Sodium 150.3mg, Carbohydrate 19.8g, Fiber 4.7g, Sugar 1.3g, Protein 6.4g
REFRIED PINTO BEANS
Steps:
- Cook 4 chopped bacon slices and 1 chopped onion in olive oil over medium heat, 7 minutes. Add 1/2 cup chopped cilantro, 2 minced garlic cloves, 1 minced seeded jalapeno and 1/2 teaspoon each ground cumin, dried oregano and kosher salt. Cook, stirring, 5 minutes. Add two 14.5-ounce cans pinto beans (drained and rinsed) and 2 1/2 cups water. Cook, mashing, 7 minutes. Stir in more cilantro and hot sauce.
SCHMALTZ-REFRIED PINTO BEANS
Most store-bought lard (the traditional fat in refried beans) is nearly flavorless, unlike chicken fat, which is delicious and readily available.
Provided by Chris Morocco
Categories Side Bean Chicken Bon Appétit Bacon Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8
Number Of Ingredients 9
Steps:
- Cook bacon in a large saucepan over medium heat, turning often, until browned and lightly crisped, 8-10 minutes. Add onion and garlic and cook, stirring occasionally, until soft, 8-10 minutes. Add chile de árbol and cumin and cook, stirring occasionally, until fragrant, about 1 minute. Add beans and 4 cups water. Bring to a boil, reduce heat, and cover. Simmer, stirring occasionally and adding more water if needed to keep beans just covered, until beans are tender and beginning to fall apart, 1 1/2-2 hours. Season with salt and pepper and let sit 30 minutes to absorb seasoning.
- Heat schmaltz in a pot or skillet over medium. Add beans and their cooking liquid and cook, mashing with a potato masher, until beans are nearly smooth and very thick, about 5 minutes. Stir in vinegar. Taste and adjust seasoning with salt and pepper and more vinegar, if desired. Thin with water if needed to loosen just before serving.
- Do Ahead
- Beans can be cooked and/or refried 3 days ahead. Let cool; cover and chill.
CROCK POT LOW FAT REFRIED PINTO BEANS
Easy to make low-fat refried beans are a family favorite of ours. No one in our how will even touch canned refried beans anymore. We use the beans whole or put them in a Cusinart. All measurements listed below are approximate. I normally just season to taste.
Provided by vmcintee
Categories Low Cholesterol
Time 6h5m
Yield 6-10 serving(s)
Number Of Ingredients 7
Steps:
- Soak beans overnight or for 8 hours. Discard floating beans and beans that are cracked.
- Rinse beans thoroughly under cold water. Add beans to Crockpot, cover with 1" of water.
- Add salt - approximately 1 tablespoon.
- Add approximately 1 teaspoon of garlic & chili powders.
- Add 1 1/2 (approx) of cumin.
- Sprinkle red pepper flakes.
- Cook on low 4-6 hours or until beans are tender.
- Once beans are done transfer some of your beans to the Cuisnart. Add some of your cooking water. Mix until blended.
Nutrition Facts : Calories 140.5, Fat 0.7, SaturatedFat 0.1, Sodium 788.5, Carbohydrate 25.5, Fiber 6.3, Sugar 1.1, Protein 8.5
REFRIED BEANS FROM HOME CANNING
Quick, delicious, fat-free refried beans from a jar of your home pressure-canned beans
Provided by Healthy Canning
Categories Side Dish
Number Of Ingredients 3
Steps:
- Empty jar contents into frying pan, liquid and all (to be clear, do not drain.)
- Mash with potato masher.
- Season as desired.
- Simmer over low heat for 20 to 30 minutes, uncovered, until thick.
- Stir in 1 to 2 tbsp lime or lemon juice (fresh or from bottle).
- Serve hot, or use as directed in your recipe.
Nutrition Facts : ServingSize 90 g, Calories 112 kcal, Carbohydrate 20.2 g, Protein 7.7 g, Fat 0.4 g, SaturatedFat 0.1 g, Sodium 2 mg, Fiber 6.5 g, Sugar 0.3 g
REFRIED BEANS
Refried beans are easy to make yourself. Try my canned beans refried beans recipe, to pair with all your favorite main dishes.
Provided by Kelsey Apley
Categories Side Dish
Time 20m
Number Of Ingredients 8
Steps:
- In a medium saucepan you will want to turn on medium heat. Then add your oil and let it get warm. Toss in your onions and salt.
- Cook your onions until they are softened and become translucent, this takes around 5 minutes.
- Add in your garlic, cumin, and chili powder. Stir constantly for about 30 seconds, you want it to begin to smell fragrant.
- Now pour your drained beans in along with vegetable stock. Stir and cook covered for 5 minutes on medium-low heat.
- Reduce your heat to low and remove your lid. Grab a potato masher or blender and mix up the beans. I generally mix only half the bans up as I like a thicker texture. But mix to your desired texture.
- You will want to cook the beans for 2-3 more minutes stirring often.
- Once done remove beans from the heat, and stir in the lime juice. Add salt to taste if ou would prefer.
- If your refried beans seem dry you can add a splash of broth or even water. Cover and stir occassionally until you are ready to serve.
Nutrition Facts : ServingSize 1 /2 cup, Calories 178 kcal, Carbohydrate 27 g, Protein 7 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 501 mg, Fiber 5 g, Sugar 10 g, UnsaturatedFat 6 g
VEGETARIAN REFRIED BEANS RECIPE
These vegetarian refried beans are incredibly easy to prepare and so delicious! Flavoured with lots of seasonings (like chili, chipotle chili pepper, cumin and oregano) and green chiles, they make for such a hearty, budget-friendly meal.
Provided by Dawn | Girl Heart Food
Categories Main Course
Time 25m
Number Of Ingredients 14
Steps:
- Heat olive oil and 1 tablespoon of butter in a 12-inch frying pan over medium heat.
- Once butter has melted, add minced onion and cook, stirring often, until softened, about 5 minutes.
- Add garlic, give it a little stir, and cook for 1 minute.
- Add cooked (or drained and rinsed canned) pinto beans, chili powder, chipotle chili pepper, cumin, oregano, salt (see "Notes" below) and black pepper. Stir and cook for 1 minute or so to get those spices going.
- Add vegetable broth and chopped green chilies, stirring to combine everything. Bring to a simmer and cook, stirring occasionally, for 7 to 8 minutes to heat through.
- Turn off heat and add remaining 1 tablespoon of butter and juice of one lime. Mash until you've reached your desired consistency. Note: If you want the refried beans creamier, or feel that they are dry, mix in a little hot water (about 3 tablespoons at a time) until you've reached the consistency you like best.
- Once desired consistency has been reached, serve and enjoy. Refried beans are great in burrito bowls, tacos, quesadillas and more. Yields about 4 cups of refried beans.Note: Properly store leftovers in an airtight container in the refrigerator and use within 3 to 4 days. Reheat before serving.
EASY REFRIED BEANS
Easy creamy refried beans made with canned pinto beans, onion, garlic and bacon drippings.
Provided by Kelly Wildenhaus
Categories Side Dish
Time 25m
Number Of Ingredients 7
Steps:
- Heat bacon drippings in medium-large skillet. Add onions and stir and cook until softened and starting to brown. Add garlic and cook until just fragrant, about 30 seconds.
- Add 1 can of pinto beans ~ do not rinse or drain ~ and ¼ cup water. Bring to a simmer and then mash with a potato masher to desired consistency, about 7 to 10 minutes until pretty smooth and thickened up.
- Season with salt and pepper. Serve with a little queso fresco crumbled on top.
Nutrition Facts : Calories 71 kcal, Carbohydrate 2 g, Protein 1 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 7 mg, Sodium 13 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 4 g, ServingSize 1 serving
SLOW COOKER REFRIED PINTO BEANS
Slow Cooker Refried Pinto Beans are the perfect side dish to serve with all your favorite Mexican meals! Just throw soaked pinto beans in a slow cooker with onion, garlic, and spices, then when they're soft, mash or blend them to smooth, creamy perfection!
Provided by Flavorful Eats
Categories Side Dish
Time 20h15m
Number Of Ingredients 12
Steps:
- Cover dried beans with enough water that they can expand and still be covered in water, and soak overnight.
- Drain beans and add them to a slow cooker with all the other ingredients, except the cheese. Stir to combine. Cook on low for 8-10 hours, or on high for 5 hours.
- If there is a lot of liquid leftover, use a cup to scoop some out, setting it aside in case you need to add some back after blending. Using an immersion blender, blend the beans until almost smooth. I like a little texture, so I don't blend them perfectly smooth. If too thick, add a little bit of the water back to the beans and combine.
- OPTIONAL: For creamier beans, I like to mix in some shredded cheddar or a Mexican blend of shredded cheese after they've been blended. Serve and enjoy!
REFRIED BEANS
Simple, delicious refried beans are great as a side dish, or as the perfect addition to your tacos and nachos.
Provided by Valerie Bertinelli
Categories beans,Mexican,side
Time 35m
Yield 21/4 servings
Number Of Ingredients 12
Steps:
- Heat the coconut oil in a 10-inch cast-iron skillet over medium heat. Add the onions and cook until softened, 3 to 4 minutes. Add the garlic, cumin, coriander and 1/2 teaspoon salt; cook until the spices are toasted and the garlic has softened, 1 minute. Add the pinto beans, chicken stock and chipotle puree and bring to a boil. Cook until the stock has reduced by about half and the mixture has thickened, 5 to 6 minutes.
- Off the heat, mash the beans to a smooth paste with a potato masher, leaving some beans partially mashed to add some texture. The beans should have the consistency of a thick sauce; if they're difficult to stir, they're too thick. If needed, thin the beans out with extra chicken stock, 1 tablespoon at a time.
- Finish by stirring in the lime juice and adding salt to taste. Garnish with queso fresco and cilantro, and serve with lime wedges.
REFRIED PINTO BEANS
Provided by Food Network
Categories side-dish
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Bring the water to a boil in a medium saucepan. Add the beans, reduce the heat to a simmer, cover and cook, skimming occasionally, approximately 1 1/2 hours. To test for doneness, taste 3 or 4 of the smaller beans. They should be cooked through and creamy inside. Mash, along with the liquid in the pot, with a potato masher or the back of a wooden spoon until creamy.
- Heat the lard or other fat in a medium saucepan over medium high heat. Saute the onions with the salt and pepper until golden brown, about 10 minutes. Add the mashed beans and continue cooking, stirring occasionally, until the liquid evaporates and the beans form a mass that pulls away from the sides and bottom of the pan, about 10 minutes. Serve immediately. Refried beans can be kept in the refrigerator 3 or 4 days and reheated in a covered casserole in a 350 degree oven.
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- Mince the garlic. Drain the beans and reserve the can liquid in a glass measuring cup. (Use water if using cooked beans.)
- In a medium saucepan, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant but before it browns.
- Turn the heat to medium low and carefully add the beans (liquid hitting oil can cause it to spit!), 1/2 cup of the reserved can liquid, cumin, chili powder, and kosher salt. Cook for 10 to 15 minutes, stirring occasionally, adding the remaining 1/4 cup can liquid when it starts to become drier. (How long you cook will depend on the bean brand or whether you’re using beans cooked from dry.) When the liquid gets thick and the beans become easy to mash, remove from the heat. Mash with a potato masher (or a fork) until the desired texture is reached. If you’d like to loosen up the texture, add more water. Serve immediately.
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