Easy Refried Beans
User Reviews
5
Easy Refried Beans
Description
Easy Refried Beans combine pinto or black beans with sautéed diced onion and minced Serrano or jalapeno peppers, gently cooked in olive oil to soften and impart a mild spice. Garlic is added near the end of the sauté to add aromatic depth. The beans are then simmered with chicken-flavored bouillon and water to develop flavor and loosen the texture. After simmering, they are mashed coarsely to a creamy but slightly chunky consistency, with additional water added as needed to ensure the beans are moist without becoming pasty. Fresh chopped cilantro can be stirred in just before serving to add a fresh herbal note.
The flavor of the dish is savory with a mild spiciness balanced by the onion and garlic, while the texture is creamy and smooth with some body from the beans’ mash. Cooking the mixture slowly and mashing it gently helps retain a good mouthfeel. This preparation works well as a side dish for Mexican meals, served alongside rice, tacos, or grilled meats.
To store, keep the beans refrigerated in an airtight container for up to 3 days and reheat gently with a splash of water to maintain moisture. Freezing is not recommended as it affects the beans’ flavor and texture. Preparing the beans ahead of time allows the flavors to meld better after resting overnight in the refrigerator.
Ingredients
- 4 tablespoon extra virgin olive oil
- 1 Serrano pepper seeded and finely minced, or 4 whole dried chile de Arbol, or 2 jalapeno pepper, minced
- 1 onion diced, small
- 2 cloves garlic , minced
- 2 pinto beans drained and rinsed well, or black beans or red beans, preferably low-sodium; canned 15.5 ounce
- 1-½ to 2 cups water , plus more if needed
- 2-½ teaspoons knorr chicken flavored bouillon adjust to taste, or kosher salt
- ¼ cup cilantro chopped (optional, fresh leaves
Instructions
- Heat the oil in a large skillet over medium heat. Add the onion and minced serrano and cook until very tender, about 10 minutes. Stir in the garlic and cook for 1 minute more.
- Next, stir in the beans, chicken bouillon, and water and cook, stirring frequently, until slightly thickened, about 5 minutes.
- Mash the beans coarsely with a potato masher, adding more water to moisten; if needed. Simmer until beans are thick but not pasty, about 2 to 5 minutes. Taste and adjust season with chicken bouillon or kosher salt to taste. Stir in the cilantro if desired, and serve.
Notes
- Store the refried beans in an airtight container in the refrigerator for up to 3 days.
- Reheat gently by adding a tablespoon or two of water to prevent drying and warm in the microwave covered or on the stovetop over low heat.
- Freezing is not recommended as it diminishes the flavor and alters the texture of the beans.
- Make the beans a day ahead to let flavors develop and improve after refrigeration.
User Reviews
Overall Rating
5
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