Homemade Refried Beans Recipe
User Reviews
5
Homemade Refried Beans Recipe
Description
The recipe begins by rinsing dried pinto beans and simmering them with half an onion, whole garlic cloves, dried epazote, and ground cumin until tender. Beans are then pan-fried in rendered bacon fat alongside browned serrano pepper and diced onions, which impart smoky, savory qualities. Mashing the beans with reserved cooking liquid creates a smooth yet textured consistency.
Additions of Oaxaca cheese contribute melty richness, while fresh cilantro and cotija or queso fresco provide bright, tangy accents at serving. The balance of smoky, herbal, and creamy components makes this recipe a flavorful staple for Mexican meals.
The dish can be made ahead and refrigerated or frozen, with reheating recommended over low heat with added liquid to maintain creaminess. Using canned beans is a time-saving option without compromising flavor. Epazote, commonly found in Latin markets, is essential for authentic aroma and digestion aid.
Ingredients
- 1 pound pinto beans dried
- water
- ½ yellow onion peeled
- 6 garlic cloves
- 1 tablespoon epazote dry
- 1 tablespoon cumin ground
- 1/3 cup bacon fat rendered
- 1 Serrano pepper seedless
- 1 yellow onion peeled and small diced
- 1 cup Oaxaca cheese or Mexican melting cheese
- cotija cheese or queso fresco; for garnish
- cilantro fresh chopped for garnish
- salt to taste
- black pepper to taste
Instructions
- Pick through the beans for any unwanted particles and give them a rinse under cold water.
- Transfer the beans to a large pot and cover them in water by about 3 to 4 inches. Add the ½ yellow onion, garlic cloves, epazote, and cumin, and bring to a boil.
- Turn the heat to low and cook for 90 minutes or until the beans easily squish when pinching them with your fingers.
- In a large frying pan or rondeau add in the rendered bacon fat over medium heat until melted and fry a seedless serrano pepper just until lightly browned and then remove it, this takes about 2 minutes total.
- Next, add in the small, diced onions and cook over low to medium heat for 15 to 20 minutes or until browned and tender while occasionally stirring.
- Using a slotted spoon, remove the beans from the liquid and add it to the pan with onions and turn the heat to medium high and fry for 3 to 4 minutes.
- Mash the beans until smooth and add in additional liquid that the beans were being cooked in so that it keeps a good consistency. There will be about a cup or two of liquid leftover.
- Season with salt and pepper and add the peppers back along with the melting cheese and mix until combined.
- Serve with cheese and cilantro.
Notes
- You can prepare this recipe a day in advance and gently reheat before serving.
- Store cooked beans covered in the refrigerator for 4 to 5 days or freeze up to 3 months; thaw before reheating.
- Reheat refried beans slowly over low heat, adding small amounts of water or chicken stock to reach desired consistency.
- Enhance flavor by adding spicy peppers, herbs, dry spices, or cheese according to taste.
- When cooking dried beans, include the garlic, onion, and herbs from the simmering liquid for fuller flavor.
- Leaving some beans chunky instead of fully smooth is acceptable for texture variation.
- If using canned beans, skip the initial cooking step and start at the frying stage.
- Epazote is a traditional herb that helps flavor and reduce bean indigestion; it can be sourced at local Latin markets.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300kcal | 15% |
| Carbohydrates | 39g | 13% |
| Protein | 13g | 26% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 9mg | 3% |
| Sodium | 25mg | 1% |
| Potassium | 856mg | 18% |
| Fiber | 9g | 36% |
| Sugar | 2g | 4% |
| Vitamin A | 18IU | 0% |
| Vitamin C | 6mg | 7% |
| Calcium | 85mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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