Hey there! Austin Carter here from Beyond the Bayou Blog. Today, I’m excited to share my take on Refried Beans with you all. This simple yet flavorful dish has become a regular in my kitchen, and I think you’ll love it too.
I first learned to make refried beans during a trip to Texas a few years back. I was staying with a friend’s family, and his grandmother took me under her wing in the kitchen. She showed me how a few basic ingredients and a little patience could create something truly delicious.
Back home, I started experimenting with her recipe, adapting it to suit my taste and what I could find in my local stores. It’s become my go-to side dish for taco nights, and it’s saved me more than once when I needed a quick and filling meal.
This recipe is straightforward, adaptable, and packed with flavor. Let’s get cooking!
Refried Beans Recipe
Equipment
- Large colander
- Large Pot
- Large skillet (preferably an iron skillet)
- Potato masher or fork
- Knife and Cutting Board
- Measuring Spoons
Ingredients
- 1 pound dry pinto beans about 2 cups
- 1 large onion quartered
- 2 Tablespoons lard or oil
- 3 cloves garlic minced
- 1-2 teaspoons salt or more, to taste
- ¾ teaspoon ground cumin or more, to taste
- ½ teaspoon oregano or more, to taste
Instructions
- Rinse pinto beans in a colander, removing any unwanted pebbles.
- Add beans to a large pot, cover with water, and soak overnight.
- Drain soaked beans, return them to the pot, cover with fresh water, and add the quartered onion and a couple of dashes of salt.
- Bring beans to a boil, cover, and simmer for one hour, stirring occasionally until beans are fully cooked.
- Drain beans, removing the onion and reserving the bean broth water.
- In a large skillet, heat lard or oil over medium heat. Add minced garlic and stir.
- Add beans, cumin, oregano, and ¼ cup of the bean broth. Cook while gently smashing the beans with a potato masher or fork.
- Continue mashing and stirring, adding bean broth as needed until you get a soft mashed potato-like consistency. Season with additional salt, cumin, and oregano to taste. Top with shredded cheese if desired.
Nutrition
Tips that Will Surely Help!
- Chop Onions Small: Finely chop the onions and cook them until tender. This ensures a creamy texture. Large or undercooked onions will be crunchy and distracting.
- Mash to Your Liking: Mash the beans as much as you prefer. For partially creamy beans, mash until half to three-quarters mashed. For smoother beans, use a food processor. Avoid using a blender as the beans are too thick.
- Try Black Beans: You can substitute pinto beans with black beans. Black beans are chunkier and don’t blend as smoothly, but they are equally delicious.
- Add Peppers: For extra flavor, add finely chopped bell pepper or jalapeño pepper with the onion. Bell peppers add sweetness, while jalapeños add spice. Remove seeds and membranes from jalapeños to control the spice level.
- Soak Beans Overnight: Rinse and sort the beans, then soak them overnight in a large bowl with cold water. Drain and rinse the beans the next day before following the recipe.
- Use a Pressure Cooker: For convenience, use a pressure cooker. Double the recipe and make Instant Pot Pinto Beans instead of cooking on the stovetop.
What to Serve with Refried Beans?
