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My paternal grandmother made some killer refried beans (yet she was never convicted for murdering them). They were off-the-hook delicious! Tantalizing and tasty. You know how pinto beans are brown? Well, her beans turned out grey because of all the lard she used. (The one time that grey food is great food). Can’t complain too much. I’m a big fan of the piggy. Let’s be honest though. We can’t eat like that everyday. Here’s a simple vegetarian recipe for refried beans that won’t send you to the ER for chest pain.
It all starts with the pinto beans
There are so many dishes in Mexico using beans. After all, it is the magical fruit. 😉 It’s no wonder refried beans is a staple dish in our Mexican cuisine. “Refried” is a silly word, though, and please don’t take it literally. It doesn’t mean that the beans are fried twice. We fry the onion until translucent then mash them with a potato masher
We eat refried beans as a side dish or a light meal with some tortillas. My mom would occasionally serve this as an appetizer with a little queso fresco and tortilla chips. I like to add fresh or pickled jalapeños
- 2 tablespoons olive oil
- 1 garlic clove, finely diced
- ½ onion, finely diced
- 1 cup of pinto beans with 1 cup bean broth, (or 1 can pinto beans, NOT drained)
- 1 tablespoon ground cumin
- ½ chicken bouillon
- Queso Fresco (optional)
- Jalapeño slices (optional)
- In a large sauce pan, heat the olive oil
- Add the garlic and clove.
- Stir constantly for 1 minutes or until onion is translucent.
- Add the beans, the bean broth, cumin, and bouillon.
- With a potato masher, mash all the ingredients until the texture is like a puree.
- Add desired toppings.
- Enjoy.
Cait Weingartner says
I’ve never attempted to make refried beans from scratch, but this recipe may just change that. I’m always looking for meatless dinner ideas, and this recipe would be great served with some warm tortillas and a nice salad. Thanks for sharing!
Maggie Unzueta says
So easy to make. Just makes sense to make them at home. Hope you try this out!
Kimberly @ Berly's Kitchen says
My family and I were just talking about homemade refried beans vs. canned a couple of days ago. It’s been years since I’ve made the real thing but am thinking about doing it this weekend. You’re right, it does take time, but they are sooo much better than canned. Your recipe sounds wonderful! Will have to try out your flavors. 🙂
Smitha @ Running with SD Mom says
I make my beans the exact same way. Cumin and potato masher and all!
Maggie Unzueta says
Awesome! great minds think alike.
sophie says
Wow, I had this last week itself, when I went to my aunt’s place. I don’t know there is something special about this dish. I cannot stop myself. I know it takes time to make it. but it takes very less time to eat it. Haha!
Maggie Unzueta says
Lol. I know. That is the problem, right? 🙂
Bobbi | Bobbi's Kozy Kitchen says
I love, love, LOVE Mexican food. I had a Mexican babysitter when I was young, and she always had me in the kitchen making tortillas, and beans, and sopapillas 🙂
Amanda says
I’ve never made my own refried beans; they look and sound delicious! We’re such fans of cumin in my house so I’m sure these would be a big hit. Will have to make soon!
Maggie Unzueta says
So easy to make. You’ll never go back!
Carly says
Looks delicious and easy to make! I would pair it with some tortilla chips 🙂
Kim Blogs says
OMG, Love this recipe. Can’t wait to try.
Stephanie says
We’ve lived in San Diego for 20 years and I’m ashamed to say that we’ve never made beans at home before! Thanks for posting this, I may just try it this time.
Maggie Unzueta says
Hope you do. It’s super easy to make at home. 🙂