I love refried beans and this is an easy, tasty refried beans recipe.
Beans are such a staple in Mexican recipes and Mexican side dishes. This recipe is a classic and can be served with so many main courses – from quesadillas and tacos to chicken mole or cheesy beef burritos.
You can add some heat to the refried beans if you want, but because many Mexican recipes are some level of spicy – mild to quite hot, you will find that the refried beans served as a side dish are usually kept mild in seasoning. I would suggest serving the hot sauce on the side, especially if you are not sure how hot all of your guests like their food.
Refried beans are pretty healthy for us. The beans are full of wonderful nutrients and fiber. They take just a bit of oil to cook.
This is a great protein source for vegetarians, which I am sure even vegetarian already knows.
Once you make this recipe for refried beans you will never want to go back to the canned version. It is so simple to make, I am sure you will be like me and make it over and over again.
Refried Beans Recipe
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 clove garlic, crushed
- 1/4 teaspoon cumin, optional
- 38 ounces canned pinto beans, drained, reserving liquid
- salt & pepper to taste
- In a large skillet, heat the oil over medium heat. Add the onion and garlic and cook, stirring, until the onion is soft - about 10 minutes.
- Add the beans to the onion mixture. Cook for a few minutes, then partially mash the beans with a potato masher, stirring constantly. Add a bit of liquid from the cans of beans and continue cooking, stirring and mashing the beans with a potato masher occasionally, until this mixture is thick and the beans are about half mashed. Season to taste with the salt and pepper.
Serves 6 to 8