How To Make Refried Beans

Name: How To Make Refried Beans
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 cups
Ingredients: PINTO BEANS FROM SCRATCH; 2 cups dry pinto beans; 6 cups vegetable broth; 6 garlic cloves; 1/2 medium onion; 1 7- ounce can diced green chili; 3 roma tomatoes; 1 tablespoon cumin; 1-2 teaspoons salt; 1 teaspoon oregano; 1//4 teaspoon cayenne; 1/2 teaspoon liquid smoke; Cilantro for garnish; cojita cheese; PINTO BEANS FROM A CAN; 2 15 ounce cans pinto beans; 1 tablespoon oil; ½ cup onion; 1 garlic clove; ½ teaspoon salt; ¼ teaspoon pepper; ¼ cup water or broth

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5.0

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Prep Time
10 mins
Cook Time
1 hr
Additional Time:
10 mins
Total Time
1 hr 20 mins
Servings
6 cups
Calories
123 kcal
Course
Side Dish
Cuisine
Mexican

How To Make Refried Beans

Francis Bryant

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Refried beans made with pinto beans in Mexican spices, then mashed and simmered to a creamy texture. This same method can also be made with canned beans.

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Ingredients

Servings

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PINTO BEANS FROM SCRATCH
2 cups dry pinto beans
6 cups vegetable broth
6 garlic cloves minced
1/2 medium onion about 1 cup, diced
1 7- ounce can diced green chili
3 roma tomatoes diced
1 tablespoon cumin
1-2 teaspoons salt
1 teaspoon oregano
1//4 teaspoon cayenne
1/2 teaspoon liquid smoke optional
Cilantro for garnish
cojita cheese
PINTO BEANS FROM A CAN
2 15 ounce cans pinto beans
1 tablespoon oil neutral flavor – vegetable, canola, avocado
½ cup onion finely chopped
1 garlic clove finely chopped
½ teaspoon salt
¼ teaspoon pepper
¼ cup water or broth plus more as needed

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Instructions

Refried Beans Seasoned - Crock Pot, Stove Top or Instant Pot Method
STEP 1: WARM BEANS - Add prepared beans with 1/4 cup of bean broth to a large skillet. Turn to medium heat to warm beans for 2 minutes.
STEP 2: Mash Beans - With a potato masher, smash beans to get the creamy consistency you prefer. Add more broth or water to the beans if the beans get dry.
STEP 3: Simmer - If the beans are soupy, simmer until the liquid evaporates to your liking.
Refried Beans From A Can
STEP 1: SAUTE ONION - Add oil in a large skillet to medium heat. Sauté onion until translucent, then add the garlic. Cook just until the garlic incorporates into the onions.
STEP 2: WARM BEANS - Add the prepared beans with ¼ cup of broth or water, season with salt and pepper. On medium heat, warm for about 2 minutes.
STEP 3: MASH AND SIMMER - Mash beans with a potato masher. Continue to mash to get the consistency you prefer. Add more broth or water if the beans get dry. If the beans are soupy, simmer until the liquid evaporates to your liking.

Notes

Rinse beans and remove any stones or misshaped beans.
Place beans in a large bowl, add 6-8 cups of water and soak over night in the refrigerator. Rinse water 2 times and place beans in the crockpot.
Add broth, garlic, onion, diced green chili, cumin, salt, oregano, cayenne, and liquid smoke.
Cover and cook on low for 7 hours. Stir in chopped tomatoes and cook for an additional hour. Serve with cilantro and add additional salt and pepper to taste.
Rinse and sort beans removing stones. Place beans in a large bowl, add 6-8 cups of water and soak overnight in the refrigerator. Rinse water 2 times
Drain beans and place in a large pot with 6 cups of hot broth, onion, diced green chili, cumin, salt, oregano, cayenne and liquid smoke (optional).
Bring to a simmer with lid slightly ajar for about 1-1/2 to 2 hours or until desired tenderness is reached.
Rinse and sort beans removing any stones.
Place beans in the Instant Pot inner cooking pot. Add 6 cups of broth, diced onion, diced chili, cumin, salt, oregano cayenne, and liquid smoke (optional). Stir ingredients together.
Cover with the lid and place the vent in the SEALED position. Press MANUAL mode and add 30 minutes to the timer. Allow the steam to release naturally for 20 minutes.