Refried beans are a classic dish in Mexican and Tex-Mex cuisine, known for their creamy texture and rich flavor. Traditionally made by mashing cooked beans and then frying them in fat, refried beans are a popular side dish that can accompany a variety of meals, from tacos to enchiladas. Their versatility and comforting taste make them a staple in many households.
Servings: Serves 4 people
Appliances/Utensils:
Ingredients:
- 2 cups dried pinto beans or 2 cans (15 oz each) of cooked pinto beans
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 tablespoons vegetable oil or lard
- Salt to taste
- Optional: 1/2 cup shredded cheese
Instructions:
- Prepare the beans if using dried. Soak them overnight in a Large Pot for boiling filled with water. Drain and rinse.
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Cook the beans by adding fresh water to the Large Pot for boiling and simmering them until tender, about 1-2 hours. If using canned beans, skip this step and drain them using a Colander.
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Heat the Large frying pan over medium heat and add the vegetable oil or lard.
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Sauté the chopped onion in the frying pan until translucent, about 5 minutes.
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Add the minced garlic, ground cumin, and chili powder to the frying pan, stirring for another minute until fragrant.
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Mash the cooked beans with a Wooden Spoon and spatula directly in the frying pan, combining them well with the onion mixture.
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Season with salt to taste and continue to cook the mixture, stirring frequently, until the beans are heated through and reach your desired consistency.
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Optional: Stir in the shredded cheese until melted and well combined.
Tips and Suggestions:
- For a creamier texture, add a splash of water or broth while mashing the beans.
- To make this dish vegan, use oil instead of lard and omit the cheese.
- Add a little lime juice for a tangy twist.
Serving Suggestions:
Serve as a side dish with rice, in burritos, or as a dip with tortilla chips. Garnish with fresh cilantro or a dollop of sour cream if desired.
Estimated Time:
- Prep Time: 10 minutes (excluding soaking time)
- Cooking Time: 30 minutes (if using canned beans)
- Total Time: 40 minutes