Best Refried Beans Recipe
User Reviews
5
Best Refried Beans Recipe
Description
The Best Refried Beans Recipe starts by slowly sautéing onions, garlic, cilantro, and spices in olive oil to build a soft and aromatic base. Pinto beans, either canned or pre-soaked dried beans, are added along with bouillon cubes and water to simmer, allowing the flavors to meld and the beans to soften further. After simmering, the beans are mashed to a desired smoothness, then finished with lime juice for brightness and seasoning adjusted with salt and pepper.
The refried beans have a creamy texture with layers of earthiness and gentle heat from chili and cayenne powders. The use of bouillon enhances savory depth, particularly pork bouillon for authentic flavor, while cilantro adds fresh herbal notes.
This dish serves well as a side with Mexican meals, filling for burritos or tacos, or as a dip served with chips. Variations in consistency allow it to be spread or spooned depending on preference.
Using a blender can also achieve smoothness if preferred, but care is needed to safely handle hot beans. Bouillon choice impacts the final flavor and can be tailored for vegetarian versions.
Ingredients
- 4 15-ounce cans pinto beans or 1 pound dried pinto beans
- 2 tablespoons olive oil
- 1 large onion peeled and chopped, sweet
- 5-6 cloves garlic minced
- 1/3 cup cilantro chopped
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons cumin ground
- 1/4 - 1/2 teaspoon cayenne pepper
- 3 cubes chicken bouillon pork bouillon, or vegetable bouillon
- 2 tablespoons lime juice fresh
- salt
- black pepper
- water
- lime wedge possible garnishes, chopped scallions
- queso fresco
- cilantro
- scallion
Instructions
- For Stovetop Canned Refried Beans: Place a large saucepot over medium-low heat. Add the olive oil, onions, garlic, cilantro, and spices. Sauté for 15 minutes, stirring regularly, until the onions are very soft.
- Meanwhile, drain and rinse the beans. Add them to the pot. Then add in the bouillon and 2 cups of water. Cover and simmer for 15 minutes, stirring every 5 minutes, to keep the beans on the bottom from burning.
- Use a potato masher to mash the beans to your desired consistency. (I like mine pretty smooth.) Stir in the fresh lime juice. Taste, then salt and pepper as needed.
- For Stovetop Dried Refried Beans: Place the dried beans in a large bowl. Pour in water, covering the beans by 1 inch. Cover the top of the bowl with plastic and let the beans soak overnight. Drain off the water.
- Place a large saucepot over medium-low heat. Add the olive oil, onions, garlic, cilantro, and spices. Sauté for 15 minutes, stirring regularly, until the onions are very soft.
- Add the soaked beans to the pot. Then add in the bouillon, 8 cups of water, and 1/2 teaspoon salt. Cover and simmer for 1 1/2 - 2 1/2 hours, stirring every 15 minutes, to keep the beans on the bottom from burning.
- Remove the lid and simmer another 15 minutes or so, until the liquid has evaporated a bit and the beans are very soft. The cooking liquid should have cooked down to the top of the beans.
- Use a potato masher to mash the beans to your desired consistency. (I like mine pretty smooth.) Stir in the fresh lime juice. Taste, then salt and pepper as needed.
- For Instant Pot Refried Beans from (No-Soak) Dried Beans: Set a 6+ quart Instant Pot on Sauté. Add the olive oil, onions, garlic, cilantro, and spices. Sauté for 15 minutes, stirring regularly, until the onions are very soft.
- Pour in the dried beans, the bouillon, 1/2 teaspoon salt, and 7 cups water. Stir well to loosen anything stuck to the bottom of the pot. (Debris could set off the burn notice.) Lock the lid into place, and set the Instant Pot on Pressure Cook High for 30 minutes.
- Perform a natural release. Once the steam button has dropped you can safely remove the lid. The water should have condensed into a thin gravy. If the beans look too watery, remove (and reserve) about 1 cup of liquid off the top.
- Use a potato masher to mash the beans to your desired consistency. (I like mine pretty smooth.) Stir in the fresh lime juice. Taste, then salt and pepper as needed. *Add some of the cooking liquid back in if desired.
Notes
- Chicken or pork bouillon add distinct savory flavors; use vegetable bouillon for a vegetarian dish.
- If a potato masher is not available, carefully pulse mashed beans in a blender with vent open covered by a cloth to avoid steam pressure issues.
- Adjust cayenne pepper amount to control spiciness to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Serving | 0.75cup | |
| Calories | 180kcal | 9% |
| Carbohydrates | 29g | 10% |
| Protein | 8g | 16% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 466mg | 19% |
| Potassium | 526mg | 11% |
| Fiber | 8g | 32% |
| Sugar | 4g | 8% |
| Vitamin A | 187IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 92mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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