Refried Beans Recipe
Mexican · Side Dish · 40 min total
A classic Mexican side dish made from pinto beans, slowly cooked with onion and garlic, then mashed and fried until creamy and flavorful.
10
min prep
min prep
30
min cook
min cook
6
servings
servings
130
kcal/serving
kcal/serving
Ingredients
- 1 tablespoon vegetable oil
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 2 cans (15 oz each) pinto beans, drained and rinsed
- 1/2 cup water or bean broth
- 1/2 teaspoon ground cumin
- Salt to taste
- Optional: 1 jalapeño, seeded and minced
Instructions
- Heat oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic (and jalapeño if using) and cook 1 minute more.
- Add beans and water or broth. Bring to a simmer, then reduce heat to low and cook for 10 minutes, stirring occasionally.
- Using a potato masher or the back of a spoon, mash the beans to desired consistency (some chunky, some smooth).
- Stir in cumin and salt to taste. Cook for another 5 minutes, stirring frequently, until thickened.
- Remove from heat. Serve warm as a side or as a filling for tacos, burritos, or tostadas.
Tips
- To make from dried beans, soak 1 cup dried pinto beans overnight, then simmer in water until tender (about 1.5 hours). Use 1 cup of the cooking liquid instead of water.
- Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat with a splash of water.
- For a creamier texture, add a tablespoon of butter or lard when mashing.
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