Homemade Refried Beans

A wonderful side dish for any Mexican meal with great taste that is so easy and healthy. What could be better? No disgusting cans of pasty beans for you.

I have always loved refried beans but only some the restaurant versions not those cans. Then the idea of lard just does something to my arteries. Plus the term "refried" has put my Gringo tail off. So now I know that  frijoles refritos really means "well-fried beans", not "refried beans". "Fry" has nothing to do with it.

I love cooking Mexican at home but my side dishes are lacking. I make a great guacamole but really not much else. Now I have another side for Mexican night. As an extra plus, it uses things I have on hand and I LOVE IT.

Based on a Food Network / Ellie Krieger recipe  that has a solid 5 star rating I did only a few minor changes. Many of the comments felt there was too much broth making the beans too thin. I think the recommended 2/3 cup of broth is just right but adjust to your preferred texture.

Rating:

I do love refried beans...

Notes
I really think you can do anything you want with this recipe. After all a recipe is just a guide. The original has cilantro which we don't like but I did put it in as an option. Add some jalapeno for some heat, use black beans or anything else you want.

 Start with things you always have on hand.

Heat 2 t oil over medium high heat. Chop 1/2 medium onion finely and add to the oil. Cook until starting to clear, about 3 minutes. Then add 1 t chili powder and 2 cloves of minced or crushed garlic. Cook 1-2 more minutes.

Drain and rinse one 15 oz. can of pinto beans. Add the beans and 2/3 cup of chicken or vegetable broth. Also salt and pepper to taste. I did 1/2 t kosher salt and 1/4 t pepper and it was just right for us.

Continue over medium to medium high heat until beans are completely heated, about 5 minutes. Now just mash with a potato masher to the consistency you want. You can add more broth if needed. Option: add 2 T chop cilantro here and stir in if desired.

My heart skips a beat... in a good way.

Homemade Refried Beans

by Dan Mikesell September-14-2013

A wonderful side dish for any Mexican meal with great taste that is so easy and healthy. What could be better? No disgusting cans of pasty beans for you.

Ingredients

• 2 t Oil
• 1/2 medium onion chopped fine
• 2 cloves garlic minced or crushed
• 1 - 15 oz can pinto beans drained and rinsed
• 2/3 cup chicken or vegetable broth
• 1 t chili powder
• 1/2 t kosher salt (or to taste)
• 1/4 t pepper (or to taste)
• 2 T chopped cilantro (optional)

Instructions

1) Heat 2 t oil over medium high heat. Chop 1/2 medium onion finely and add to the oil. Cook until starting to clear, about 3 minutes. Then add 1 t chili powder and 2 cloves of minced or crushed garlic. Cook 1-2 more minutes.2) Drain and rinse one 15 oz. can of pinto beans. Add the beans and 2/3 cup of chicken or vegetable broth. Also salt and pepper to taste. I did 1/2 t kosher salt and 1/4 t pepper and it was just right for us.3) Continue over medium to medium high heat until beans are completely heated, about 5 minutes.4) Now just mash with a potato masher to the consistency you want. You can add more broth if needed. Option: add 2 T chop cilantro here and stir in if desired.

Details

Prep time: 5 mins Cook time: 10 mins Total time: 15 mins Yield: 4 servings

Updated

October 3 2013

Dan Mikesell