Refried beans are a simple staple that go into many recipes. Have you ever tried making homemade? You’ll be surprised at how simple it really is. And how good! I grew up with homemade refried beans, so the canned variety was never good enough. A lot of canned refried beans are not vegetarian either, and neither was my moms recipe, but that is the great thing about making homemade! You get to choose what goes into your food.
So now you’re wondering, what should I make first with my homemade beans? They are delicious as a simple chip dip, but here are a few other ideas to get the ball rolling:
Fresh 6 Layer Bean Dip
Three Bean Chili
Simple Bean Enchiladas
Taco Pizza
Season your refried beans to taste. I like a lot of garlic and I use fresh toasted cumin seed powder to add a warm nutty flavor. If you’re not using fresh cumin, you may want to increase the amount you use because it will not be as strong. I found that olive oil did not fit the flavor of this dish, so I use half canola oil and half butter. Using only half butter helps to keep the saturated fat down, but still adds a bit of creamy flavor. Let me know if you try this recipe in the comments below. Enjoy!
- 1 lb pinto beans, soaked 15 hours, rinsed and drained
- 4 cups water
- 1 ½ tsp salt
- 1 tsp cumin
- 5 garlic cloves, crushed
- 1 ½ TBS canola oil
- 1 ½ TBS butter (or more canola oil to make vegan)
- Simmer beans in water for 1 hour, partially covered.
- Start to mash and continue to cook without the lid until you reach your desired consistency, about 10 minutes.
- Stir in remaining ingredients. Taste and season accordingly.
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