Homemade Refried Beans

Homemade Refried Beans

Refried beans. The name always sounds kind of gross to me. And I would say that the majority of the time, they kind of gross me out. Some restaurants make them too…liquidy…or they just lack flavor. At Mexican restaurants, I tend to just ask for extra rice instead or for some black beans.

Then there is the canned stuff. Ugh. First, the sound it makes when you squeeze them out of the can and the way they stay in the shape of the can…ahhhhhh! Can’t even talk about it, it freaks me out. Also, do I really want to eat beans cooked in lard? Yeah, that’s a no. So see, I’ve had a weird relationship with refried beans.

Until now. First, they are so ridiculously easy to make and only require a few extra ingredients and minutes to prepare compared to just opening a can. It’s worth the extra few minutes. Second, homemade refried beans actually taste pretty good! I love adding my own spices and you can play around with whichever spices you prefer. I also have found that I like them when they are more coarsely mashed as opposed completely mashed, which most restaurants do. My husband didn’t love these as much as I did, but I think it was because of the texture, he likes them more mashed so I might mash them up more next time I make them and will add extra broth. Either way, homemade refried beans are here to stay!

Homemade Refried Beans

Homemade Refried Beans

Ingredients:

  • 1 1/2 tablespoon olive oil
  • 1/2 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon cumin
  • 1 (15-ounce) can low-sodium pinto beans, drained and rinsed
  • 1/2 cup low-sodium chicken broth, plus more if needed
  • salt to taste
  • fresh chopped cilantro for garnish

Directions:

  1. In a skillet, heat the olive oil over medium heat. Add the onion and saute until translucent, 2-3 minutes. Stir in the garlic, chili powder, and the cumin. Then stir in the beans and chicken broth and continue cooking until the beans are warmed through, about 5-10 minutes.
  2. Using a fork or potato masher, mash the beans to desired consistency (I like mine more coarse). Add more broth if needed to moisten. Season with salt and serve.

Adapted from Ellie Krieger

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