Description
Creamy, flavorful refried beans made from scratch or using canned beans for convenience. Perfect as a side for Mexican dishes, in burritos, tacos, or layered dips. You can make them with pinto, black, or kidney beans and season them with onion, garlic, and spices for an authentic taste.
Ingredients
🛒 Ingredients (serves 4–6):
For the Beans:
2 cups cooked pinto beans (or 1 can, 15 oz, drained and rinsed)
2 tablespoons vegetable oil, lard, or butter
1 small onion, finely chopped
2 cloves garlic, minced
½ teaspoon ground cumin
½ teaspoon chili powder (optional)
Salt to taste
¼ cup vegetable or chicken broth (optional, for creamier beans)
Optional Garnish:
Chopped cilantro
Shredded cheese
Sour cream
Sliced jalapeños
Instructions
📝 Instructions:
Step 1: Cook Aromatics
Heat oil or lard in a skillet over medium heat. Sauté onions until soft, about 3–4 minutes. Add garlic and cook 30 seconds until fragrant.
Step 2: Add Beans
Add cooked or canned beans to the skillet. Stir and mash them with a potato masher or back of a spoon.
Step 3: Season and Simmer
Add cumin, chili powder (if using), and salt. Add broth if you prefer a creamier consistency. Cook for 5–7 minutes, stirring frequently, until beans are smooth and heated through.
Step 4: Adjust Texture
Mash further for smoother beans or leave slightly chunky for texture. Taste and adjust seasoning.
Step 5: Serve
Garnish with cilantro, shredded cheese, sour cream, or jalapeños if desired. Serve hot with tacos, burritos, rice, or tortilla chips.
Notes
- Quick Version: Use canned beans for a faster meal.
- Make Ahead: Beans can be made a day in advance and reheated.
- Variations: Substitute black or kidney beans for different flavors.
- Extra Creamy: Mash beans in a blender or food processor for ultra-smooth texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish / Mexican
- Method: Stove-Top / Sautéed