Description
A simple recipe for creamy refried beans.
Ingredients
Scale
- 2 cans (15 oz each) pinto beans (or 3 cups cooked dry beans)
- 1/2 cup bean liquid (reserved from the can or cooking pot)
- 2 tablespoons vegetable oil or lard
- 1/2 small white onion (finely diced)
- 2 cloves garlic (minced)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/2 teaspoon fine sea salt
- 1/4 cup crumbled cotija cheese or feta
- Fresh cilantro, diced tomatoes, and sliced jalapeños (for toppings)
Instructions
- Open your cans of pinto beans over a bowl to catch the starchy liquid. Set aside at least half a cup to use later. Rinse the beans quickly.
- Heat the oil or lard in a large skillet over medium heat. Add the finely diced white onion and cook until golden brown. Stir in the minced garlic for the final minute.
- Stir the cumin, chili powder, and sea salt into the hot oil and onions. Let them sizzle for about thirty seconds.
- Add the drained pinto beans to the skillet. Toss them in the spiced oil and let them fry undisturbed for three minutes.
- Pour in half of your reserved bean liquid and mash the beans until you reach your desired consistency.
- If the mixture looks too stiff, stir in the rest of the reserved liquid until creamy. Turn off the heat and fold in half of the crumbled cotija cheese. Garnish before serving hot.
Notes
- Use fresh toppings for added flavor.
- Adjust seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 1g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 5mg
Keywords: Refried Beans, Pinto Beans, Mexican Cuisine