Refried Beans Recipe
Homemade refried beans are creamy and flavorful, perfect for tacos, burritos, or as a tasty side. Made with pinto beans, garlic, cumin, and oregano, they offer authentic Mexican taste.
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Calories: 237kcal
Servings: 7
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
Calories: 237kcal | Carbohydrates: 43g | Protein: 14g | Fat: 1g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 341mg | Potassium: 945mg | Fiber: 11g | Sugar: 2g | Vitamin A: 6IU | Vitamin C: 6mg | Calcium: 85mg | Iron: 4mg