Refried Beans Recipe
Homemade Refried Beans are a treat to eat and so easy to make! Season with your favorite Mexican herbs and spices for a flavor packed side dish that's ready in minutes.
Servings: 8
Calories: 190kcal
Cost: $5
Equipment
- 1 saucepan
- 1 potato masher
Ingredients
- 2 tablespoons bacon fat or olive oil
- ½ cup finely chopped onion
- ¼ teaspoon kosher salt
- 3 cloves garlic minced
- ½ teaspoon chili powder
- 1/2 teaspoon ground cumin
- 30 ounces pinto beans, rinsed and drained (reserve 1/2 cup of the liquid from the canned beans) rinsed and drained (reserve 1/2 cup of the liquid from the canned beans)
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice about ½ medium lime, to taste
- Optional jalapeno, cojita cheese, cheddar cheese
Instructions
- Heat the bacon fat or olive oil in a medium saucepan over medium heat.
- Add the onions to the pan and cook until beginning to soften.
- Add the salt and garlic, cook for 1 minute.
- Stir in the chili powder, cumin and beans.
- Add the garlic, chili powder and cumin. Cook, stirring constantly, until fragrant, about 30 seconds. Pour in the drained beans and 1/4 cup of the reserved liquid. Stir, cover and cook for 5 minutes.
- Reduce the heat to low and remove the lid.
- Using a potato masher or the back of a fork, mash up about half of the beans, until a chunky consistency is achieved. Continue cooking the beans, uncovered, for 2 minutes stirring frequently.
- Remove from the heat. Stir in the cilantro and lime juice.
- If the beans seem dry, add water 1 tablespoon at a time and stir to combine.
- Serve warm or room temperature.
Nutrition
Calories: 190kcal | Carbohydrates: 29g | Protein: 10g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 3mg | Sodium: 82mg | Potassium: 490mg | Fiber: 10g | Sugar: 1g | Vitamin A: 47IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 2mg