Best Refried Bean Recipes
Top Rated Refried Bean Recipes
Whip up this easy dip for your next football party or get-together with friends.
This re-fried bean dip is made with tomatoes, cream cheese and bacon, a combo perfect for summer barbecues or game day get togethers. Recipe courtesy of Ready Set Eat
Move aside, tortilla chips, because there’s another sheriff in town when it comes to nachos. As you’ll see once you try this recipe, fries make the perfect substitution to nest refried beans, gooey Cheddar cheese, salsa, sour cream, and whatever else you feel like piling on.Click here to see 15 Over-the-Top Fry Recipes
Pelonas are a type of Mexican sandwich that is served on a deep fried roll and stuffed with refried beans, shredded beef, lettuce and salsa. Recipe courtesy of Mccormick
Refried beans and reduced-fat cheese star in this super simple lunchtime staple. Courtesy of BeanInstitute.com
This no cook soup has black bean refried beans, tomato sauce and cumin. Recipe courtesy of Ready Set Eat
Here is a quick and easy way to get started on making your own burritos.
This burrito is probably the happiest accident of my modern life. I set out to make a pork burrito, and as I walked down the meat aisle I saw pork belly, delicious, succulent, awesome pork belly just staring at me. So I bought it and, well, the rest is history. The pork in this recipe has a "barbecue" essence to it that complements the cilantro-lime rice very well!Click here to see 6 Burrito Recipes: Simple or Sophisticated, You Decide.
Some naysayers may feel that a quesadilla is not in fact a quesadilla without cheese. If ever you encounter one of these unequivocal cynics, please draw this weapon like a sword and use it against their Gouda or "sharp" Cheddar or whatever dairy phenom it is they wish to flaunt. This marriage of roasted sweet potatoes, refried beans, corn, and cooked spinach, is a flavor-filled winner that your taste buds will thank you for, vegan or not.Click here to see Quesadillas to Suit Every Taste.
This recipe is a blast from the past. Here's how to make the Double Decker Taco, straight from the horse's mouth.This recipe is courtesy of Taco Bell.
It's always great to have a batch of refried beans on hand. This staple of Mexican and Tex-Mex cuisine goes great as a side with grilled proteins and all the classic fixings, in a bowl as part of a taco salad, in tacos, burritos, and quesadillas... the possibilities are as they say, endless. In the photo attached, they're being served as part of a breakfast taco with potatoes and chorizo.
These taco roll-ups make for a great party appetizer or a simple snack for home. This dish is meatless, but you can always have fun with the recipe and cook up some chicken or steak to add in.
Let's get one thing straight right off the bat: refried beans are only fried once. "Refried" is an Anglicization of the Spanish word refritos, which means "well-fried." For good frijoles refritos, mashing is actually much more important than frying. In fact, refried beans should probably be called "mashed beans."
The idea is pretty simple. You take cooked pinto beans, add flavor, fat, and liquid, then mash them to your desired consistency. The added flavor usually takes the form of onion and garlic, spices, herbs, and sometimes lime juice. The fat could be from lard, butter, or oil. If you skip the fat altogether, the beans won't be as creamy or quite as flavorful. If you want a thicker, fluffier texture, then use less liquid or none at all.
Refried beans are a versatile and healthful element of many Central and South American dishes. Serve them as a simple side dish or incorporate them into burritos, nachos, huaraches, layered dips, pupusas, and casseroles. Served with rice, since the combined nutrients form the complete proteins that are essential for a healthy diet—especially good news for vegetarians.
Refried Pinto Beans
Mastering this classic Mexican staple takes a little bit of time, a lot of pork fat and a few helpful hints.
Soak your beans the easy way.
Dried bean purists will always object to skipping an overnight soak but the honest truth is there&rsquos a better (and faster) way! Soaking the beans in hot water for an hour will yield an identical result to an overnight soak. In a large saucepan, add the beans and cover with water by at least 2 inches. Cover with a lid and bring to a rolling boil. Remove from heat and leave to soak for 1 hour. If you happen to have the time and desire for the most traditional method, soaking your beans overnight will still yield tasty results. Cover the pinto beans with water by at least two inches and let sit at room temperature overnight or for at least 8 hours. Drain and rinse the beans.
Speedy method: canned beans
If you&rsquore really pressed for time, canned pinto beans are a great alternative! Drain and rinse 2 cans of pinto beans. In a cast-iron skillet over medium heat, render the fatback until soft and translucent, reduce your heat to medium-low and continue to the &ldquofry the beans&rdquo step. Since you won&rsquot have any cooking liquid to mash the beans with, use vegetable stock or chicken stock.
Stick to small cuts.
The bean will get most of their flavor from the cooking liquid. To get as much flavor as possible and to mash to easier to mash the beans, dice the onion, guajillo chile and fatback in very small pieces before adding to the beans.
Season as you go.
Choosing when to salt the beans is also an intense point of debate in dried bean cooking. Adding salt during the soaking process will toughen the beans and require a longer cooking time to reach the desired texture. Season the beans right before cooking, when adding the aromatics. Add half the seasoning mix to start and so that you are able to adjust once the cooking liquid has reduced. Fatback, which is a solid layer of fat from the back section of a pig, often comes with a layer of salt on the exterior. It&rsquos usually hanging out with the pork or other cured meats in the grocery store. To have better control over how much salt you&rsquore adding, be sure to rinse the fatback and pat it dry before dicing. Since fatback is a hard fat, it takes a while to soften enough to mash with the pinto beans. If you plan on using the canned bean method, skip the fatback and add small diced bacon to your skillet about 3 minutes before adding the onion and jalapeno.
Making homemade refried beans is easier than you might think and they are far superior in flavor and texture to canned refried beans. Refried beans are the perfect side dish for any Mexican meal.
What to Expect from this Recipe
Think of this recipe as the starting point. We show you how to make simple traditional refried beans which are delicious just as they are and are commonly served this way in Mexico. If you’d like, you can then add any of the optional ingredients as desired to build the flavor to your liking. Every cook has their variation.
Our base recipe is mashed beans fried in oil with white onion and garlic to which you can add minced jalapeño peppers or serrano peppers and cumin. You can top your beans with queso fresco and minced cilantro if you choose.
How You Can Use Refried Beans
Refried beans have an infinite variety of uses. Serve them as a side for almost any Mexican dish like huevos rancheros or chorizo and egg, Use them to top chicken tostadas, or stuff burritos, quesadillas, or fill tacos.
How to Make
Homemade beans or canned?
You will need cooked whole beans to prepare, homemade or canned. our first choice is cooking your own beans using our frijoles de la olla recipe . A slow cooker or instant pot are practical choices for cooking dried beans. You can also cook them on the stovetop in a large pot.
Canned are delicious too.
If you don’t feel like making home-cooked beans, our method of preparation works equally well with canned beans and the results are delicious too.
- 2 cups cooked beans. Use your favorite variety. Pinto beans, black beans, and bayo beans are good choices (Different varieties of beans give a different flavor. Experiment to find your favorite.)
- ½ cup finely chopped white onion
- 1 finely chopped garlic clove
- 2 tbsp. oil
- A pinch of black pepper
- Salt ½ tsp. + to taste
Chop the onion. Finely chop the garlic. Finely chop the optional jalapeño or serrano peppers.
In a medium-sized pan, heat the oil to medium-high heat and add the chopped onion. Sauté until the onion is just becoming transparent.
Add the chopped garlic and if you wish the optional peppers.
Cook for 1 or 2 minutes until the onion is just starting to brown.
Add the cooked beans with a little bit of the cooking water plus the salt and pepper to the pan. Cook for 2 minutes before mashing.
Using a bean masher, mash the beans to the desired consistency. A potato masher will work if you don’t have a bean masher.
Once they are mashed to your preferred consistency, cook for 5 minutes stirring continually. Turn off the heat and allow the beans to rest for 3 minutes before serving.
Adjusting Your Beans
If you prefer your refried beans thinner, use a blender or food processor to puree them before frying them. If you beans are too dry, try adding a couple of tablespoons of water at a time until the desired consistency is reached. If your beans are too thin add water and cook for a few extra minutes.
HealthierThan You Think
Normally, we don’t talk too much about calories and fats in our recipes but in this case, we think it is worth mentioning nutrition.
You might be surprised to know that they are not overloaded with lard. We prepare the recipe with 2 tbsp. of cooking oil. The more traditional preparation method calls for lard but this recipe substitutes cooking oil which is the way many people prepare beans today. This is perfect if you follow a vegetarian or vegan diet.
Many people are reluctant to make refried beans because they believe that the fat content is excessive and that they are really unhealthy. There are only 8 grams of fat per ½ cup serving. We think they are a healthy option.
Tips to make Authentic Refried Beans
Refried Beans just like its served in a Taco Bell are not only tasty and delicious but a staple. Taco Bell Refried Beans is such an amazing side for your Mexican spread. However, forget buying them now, as you will have the best Refried Beans at home, following this super easy and quick recipe.
- Black Beans or Pinto Beans – The choice is totally up to you. You can use Pinto Beans or Black Beans. White Black Beans Refried Beans is quite nutty in taste, Pinto Beans Refried Beans is smooth and buttery.
- Finely chopped Onions & Garlic – I like to use finely chopped Onions and Garlic for this recipe. The finer they are the better the flavors.
- Mashed Beans – I like my Refried Beans to be absolutely Mashed. You can keep it chunky or absolutely smooth and that is totally up to you. To get chunky smooth Mashed Beans, use a food processor.
So, this was all about this Refried Beans recipe. If you happen to make this recipe, then comment below and rate this recipe. Also, tag me with #recipemagik on Instagram.
Table of contents
Not only that but as I&rsquove grown up and started cooking now for my own family, I really don&rsquot like not knowing what is in certain canned foods from the store.
Call me picky&hellipbut if I can make something at home instead of buying it, I&rsquom 100% down to make that happen.
Why Make Refried Beans&hellip
- This recipe uses canned pinto beans for a quick cook
- No soaking beans required
- Easy to Make
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In a large pot, cover the beans with cold water by at least 2 inches. Add herb sprigs, the whole onion half, and garlic cloves and bring to a boil over high heat. Reduce heat to simmer and cook until beans are very tender, about 1 to 2 hours. Season with salt. Drain beans, reserving bean-cooking liquid. You should have about 3 cups of cooked beans if you have more, measure out 3 cups of beans and reserve the rest for another use. Discard herb sprigs, onion, and garlic.
In a large skillet, heat lard, bacon drippings, or oil until shimmering, or butter until foaming, over medium-high heat. Add minced onion and cook, stirring occasionally, until translucent and lightly golden, about 7 minutes. Stir in beans and cook for 2 minutes. Add 1/4 cup of reserved bean-cooking liquid. Using bean masher, potato masher, or back of a wooden spoon, smash the beans to form a chunky purée alternatively, use a stick blender to make a smoother purée. Thin with more bean cooking water until desired consistency is reached. If refried beans become too wet, simmer, stirring, until thickened if they become too dry, add more bean-cooking liquid, 1 tablespoon at a time, as needed. Season with salt and serve.
How to make authentic Refried Beans:
It’s a simple process. Simmer the pinto beans with some onion, garlic and salt. Then once the beans are soft enough mash them up while frying in some oil.
Easy Refried Beans
When we go out for Mexican food, I think my favorite part of the meal are the refried beans. Creamy and flavorful, the meal isn&rsquot complete without them. And guess what? These cheater restaurant-style refries are super easy to make at home and authentic tasting, the perfect side to all your favorite Mexican dishes.
Why is this recipe quick and easy?
Authentic refried beans are easy to make at home with canned pinto beans. They just need a few seasonings and and a potato masher and you&rsquoll have refried beans like a restaurant but at home, in a skillet on your stovetop in less than half an hour.
What kind of canned beans to use?
Use canned pinto beans, and don&rsquot drain the liquid. Use the entire contents, I told you, so easy. You can also try these refries with canned black beans if you&rsquod like. I prefer pinto beans and that&rsquos the traditional bean to use.
How to make refried beans using canned pinto beans
Refried beans are pinto beans cooked with onion and garlic and then mashed and &ldquofried&rdquo in lard. I like to use bacon drippings and always have some in the fridge, a big reason to save bacon grease! And canned pinto beans work just as well as soaking and simmering dried beans.
Here&rsquos how easy they are to make:
- Sauté some finely chopped onion in some bacon drippings in a skillet, then add some garlic.
- Add one can of pinto beans, do not rinse or drain, and a bit of water.
- Bring it all to a simmer, then start mashing with a potato masher until pretty smooth, or desired consistency, and starting to thicken up.
- Season with salt and pepper, sprinkle with a little queso fresco and serve.
What to serve with refried beans
- Refried beans make a great side to any Mexican-inspired meal. Serve as a side with some queso fresco crumbled on top, or a little shredded cheese melted on top like cheddar or Monterey Jack.
- They are a great addition to tacos, quesadillas and burritos. I always make some when I make my homemade ground beef taco filling
- Refries make a great side to enchiladas, like these ground turkey enchiladas
- Serve a side of refries alongside chile verde, with warm flour tortillas.
- And these easy refried beans are perfect for huevos rancheros!
Recipe notes and tips
- The finished beans will thicken substantially upon standing and cooling down. I like them on the soupier side, but you do you.
- I save bacon drippings but if you don&rsquot, just fry up some bacon and then either use the bacon for something else or crumble on top of the finished beans.
- The best fat choices for refries are lard or bacon drippings. If you find that undesirable or want a vegetarian take on refries, use corn oil for the fat. I have done just that when making them for my vegan-ish daughter.
- Try adding a little cumin to the onions and garlic for an extra layer of flavor.
- When reheating any leftover refried beans, I like the microwave. If reheating in a skillet, add a little water if necessary to loosen up the beans and make creamy again.
Once you&rsquove tried these easy refried beans, you&rsquoll be making them all the time at home. And you can, just keep canned pinto beans on hand and save your bacon drippings! Kelly??
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