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Refried Beans in a bowl

Homemade Refried Beans Recipe

This easy Refried Beans recipe is a must have whenever you are having Mexican! Forget the weird smelling canned refried beans from the store and start making your homemade version in a few simple steps.
5 from 15 votes
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Condiment
Cuisine Mexican
Servings 1 bowl (2-3 people)
Calories 302 kcal

Equipment

  • 1 Pot medium sized
  • 1 Potato Masher (or something similar)

Ingredients
  

  • 1 can Pinto Beans (234g when drained) or 125g / 4.5 ounces dried beans soaked over night
  • 1 Onion red
  • 2 Garlic Cloves
  • 2 tablespoon Olive Oil Extra Virgin
  • Cumin
  • Salt and Pepper

Instructions
 

  • Dice the onions very small and get all the other ingredients ready.
    If you use canned beans make sure you wash them under running water using a sieve before you start cooking them. If you use dried beans you will have to soak them over night.
  • Add water to a a medium sized pot. Then add the beans, onions and garlic to it and bring everything to a boil.
  • Cover with a lid and let the mixture cook for 20 minutes on medium high heat.
  • Once cooked drain the beans trough a sieve discarding all the liquid.
  • Add olive oil to the pot and turn the stove onto medium high heat.
    Once the oil is shimmering add the beans mixture back into the pot once the olive oil is hot. This is now the refried part as we cook the beans again by frying them in the oil.
  • Let the beans fry in the oil for a few minutes and stir them from time to time.
  • Mash everything with a potato masher or any other tool you can find to mash the beans well.
  • Once you have a paste let it cook for a few more minutes and then turn off the heat.
    If you want an extra smooth paste add the refried beans to a food processor or mixer and pulse till you get the consistency you are looking for. If it does not mix well add in some olive oil.
  • Season with salt, pepper and cumin to your taste and serve warm.
    Enjoy!

Notes

  • Beans: If you can't get pinto beans you can substitute them with black beans.
  • Dried or canned: You can use both canned or dried beans. However, dried beans will get you a better texture and flavor and make really authentic refried beans. So if you can get dried pinto beans definitely go for them. Simply rinse your dried beans and then soak them in water over night, drain them before using. They will need longer when cooking (about 1-2 hours).
  • Oil: You really can use any oil. We usually use oil or butter. The butter will give you more flavor making them taste super rich and creamy.
 
Store your finished refried beans in an airtight container in the fridge for up to 4 days or up to 1 month in the freezer.
Reheat the bean paste in a pan with some olive oil and some water to rehydrate it.
 
Refried beans are vegetarian, vegan and gluten-free!

US Customary conversions are calculated automatically. I cannot guarantee the accuracy of this information.

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Nutrition

Calories: 302kcalCarbohydrates: 12gProtein: 2gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gSodium: 47mgPotassium: 190mgFiber: 2gSugar: 5gVitamin A: 3IUVitamin C: 10mgCalcium: 37mgIron: 1mg

Nutrition information is calculated automatically. I cannot guarantee the accuracy of this information.

Keyword Condiment
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