Easy Refried Beans

Name: Easy Refried Beans
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 15 serving
Ingredients: 4 tablespoon extra virgin olive oil; 1 minced serrano or 2 jalapeno pepper; 1 small onion; 2 cloves garlic; 2 (15.5ounce) cans pinto beans, black beans, or red beans, preferably low-sodium; 1-½ to 2 cups water; 2-½ teaspoons Knorr chicken flavored bouillon or kosher salt; ¼ cup fresh cilantro leaves

User Reviews

5.0

117 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
15
Calories
111 kcal
Course
Side Dish
Cuisine
Mexican

Easy Refried Beans

Deacon Moody

Report

Refried beans (frijoles refritos) are a Mexican and Tex-Mex cuisine staple, made by cooking, mashing, and frying beans with fat and seasonings. Despite the name, "refried" means "well-fried" rather than fried twice. They are also popular in many Latin American countries.

Share:

I Made This!

87 people made this

Print

24 people printed this

Save this

70 people saved this

Ingredients

Servings

4 tablespoon extra virgin olive oil
1 minced serrano or 2 jalapeno pepper , seeded and finely minced, or 4 whole dried chile de Arbol
1 small onion , diced
2 cloves garlic , minced
2 (15.5ounce) cans pinto beans, black beans, or red beans, preferably low-sodium drained and rinsed well
1-½ to 2 cups water , plus more if needed
2-½ teaspoons Knorr chicken flavored bouillon or kosher salt adjust to taste
¼ cup fresh cilantro leaves , chopped (optional)

Add to Shopping List

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.

Equipments used:

Notes

How to Store & Reheat
How to Store & Reheat
Store: Mexican Rice in an airtight container for up to 3 days in the refrigerator.
Store: Mexican Rice in an airtight container for up to 3 days in the refrigerator.
To Reheat: In a microwave-safe bowl, splash 1 to 2 tablespoons of water over the top, cover with a damp paper towel, heat it for 20 to 30 seconds, stir using a fork, and repeat for about 2 minutes or until heated through. Alternatively, you can heat it on the stovetop over low heat until hot, adding 1 or 2 tablespoons of water if needed.
To Reheat: In a microwave-safe bowl, splash 1 to 2 tablespoons of water over the top, cover with a damp paper towel, heat it for 20 to 30 seconds, stir using a fork, and repeat for about 2 minutes or until heated through. Alternatively, you can heat it on the stovetop over low heat until hot, adding 1 or 2 tablespoons of water if needed.
Make-Ahead
Make-Ahead
Make the refried beans a day ahead and keep them in the refrigerator in an airtight container for up to 3 days. Follow the Reheat Instructions above.
Make the refried beans a day ahead and keep them in the refrigerator in an airtight container for up to 3 days. Follow the Reheat Instructions above.
How to Freeze
How to Freeze
Many blogs claim it can be frozen, but I think it does not freeze well and loses its flavor and texture. Therefore, I do not recommend freezing it.
Many blogs claim it can be frozen, but I think it does not freeze well and loses its flavor and texture. Therefore, I do not recommend freezing it.
Notes:
Store Mexican Rice in the refrigerator in an airtight container for up to 3 days. To Reheat, in a microwave-safe bowl, splash 1 to 2 tablespoons of water over the top, cover with a damp paper towel, heat it for 20 to 30 seconds, stir using a fork, and repeat for about 2 minutes or until heated. Alternatively, you can heat it on the stovetop over low heat until hot, adding 1 or 2 tablespoons of water if needed.