Description
Refried beans are a classic Mexican dish made by mashing cooked beans and frying them in oil or lard. They are often served as a side dish or as a filling for tacos and burritos.
Ingredients
Units
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- 2 cups dried pinto beans
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons vegetable oil or lard
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt, to taste
- Water or broth, as needed
Instructions
- Rinse and soak the dried beans overnight, or use the quick-soak method by boiling the beans for 2 minutes and then letting them sit for an hour.
- Drain the beans and place them in a large pot. Cover with water and bring to a boil. Reduce heat and simmer for 1 to 1.5 hours until beans are tender.
- Heat the oil or lard in a large skillet over medium heat. Add the onion and garlic, and cook until soft and fragrant, about 5 minutes.
- Add the cooked beans (reserve some of the cooking liquid) to the skillet. Mash the beans with a potato masher or a fork until they reach your desired texture, adding water or broth to adjust consistency.
- Stir in cumin, chili powder, and salt. Cook the beans, stirring occasionally, for about 5-10 minutes, until they are well combined and heated through.
- Serve warm as a side dish or filling for tacos, burritos, or nachos.
Notes
- Feel free to use other types of beans, such as black beans or kidney beans, for a different flavor.
- If you prefer a smoother texture, you can blend the beans in a food processor before frying.
- Refried beans can be made ahead and stored in the fridge for up to 5 days or frozen for longer storage.
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 1g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg