Refried Beans from Scratch
Stop buying canned refried beans. Refried beans from scratch are super easy to make at home and taste so much better! More than likely, you already have everything you need to make this dish right in your kitchen.
I rarely buy food that can only be used for one dish. I try to be intentional in my buying. By doing this I am able to cut costs at the grocery store. This recipe is a perfect example of that. Instead of buying canned refried beans I make my own with dried pinto beans. I use pinto beans in other dishes as well.
I always keep pinto beans stocked in my pantry, so I am able to cut costs by using those pinto beans to make delicious, refried beans. Plus, they taste way better when you make them at home.
You can even make them in large batches, portion and freeze them for later meals. Which is what I typically do. If I am going to make them, I might as well make extra for later.
Refried beans are great as a side dish to meals like cheesy beef enchiladas. They are perfect for serving alongside tacos, which my family loves. Try serving them with one of my family's favorite taco recipes, Birria Tacos.
1. Start by sorting your beans. Pick through the beans and remove any rocks, clumps of dirt or bad beans. Then rinse the beans and set them aside.
2. In a large pot over medium heat add in the olive oil and diced onions, sauté until the onions are tender.
3. Add the beans and all of the seasonings to the pot.
4. Cover the beans with about 3 inches of water.
5. Bring to a simmer and cover. Cook the beans for about 4 hours, or until done.
6. Check on the beans often to ensure they have enough water and are not boiling.
7. The beans are done when they are soft and mush easily.
8. Strain the beans, reserving the cooking liquid, and place them back in the pot, off of the heat. Mash the beans, keeping some of the beans in larger pieces. Add some of the reserved cooking liquid back to the beans. Add enough to reach the desired consistency. Adjust your seasonings if needed.
9. Put the pot back on low heat to warm up. Enjoy!
10. Top with shredded cheese for some added yumminess!
Don't let those leftovers go to waste. Refried beans freeze amazingly well. Portion and freeze in an airtight container or freezer bag for up to 4 months. Thaw completely before reheating.
Delicious and easy to make. You only need a few ingredients and a little time to make Refried Beans from Scratch in your own kitchen.
- 2.5 cup pinto beans (dried)
- 2 tbsp olive oil
- 1/2 Cup onion (diced)
- As needed water
- To taste salt
- 1 tsp ground pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp paprika
- 1 tsp cumin
Rinse your beans with water and sort through them. Discard and rocks, clumps of dirt or nasty looking beans.
In a large pot over medium heat add in the olive oil and diced onions, sauté until the onions are tender.
Cover the beans with about 3 inches of water.
Bring to a simmer and cover. Cook the beans for about 4 hours, or until done.
Check on the beans often to ensure they have enough water and are not boiling.
The beans are done when they are soft and mush easily.
Strain the beans, reserving the cooking liquid, and place them back in the pot, off of the heat. Mash the beans, keeping some of the beans in larger pieces. For creamier refried beans mash the beans completely.
Add some of the reserved cooking liquid back to the beans. Add enough to reach the desired consistency. Adjust your seasonings if needed.
Put the pot back on low heat to warm up. Enjoy!
Using a mixer to mash the beans works really well.
I like to make refried beans with leftover beans. When I plan my weekly menu, I will have one day with a pot of beans then later in the week make a meal with refried beans. I just make a double batch of beans on the first day.
They are even a great alternative to store bought bean dip!
Thank you for stopping by!