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    Home » Recipes » Side Dishes

    Homemade Refried Beans

    Published on: Oct 16, 2020 · About 3 minutes to read this article. ·523 words. · Published by Mirna Pena

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    You can make them creamy or chunky, either way, they are awesome! Full of protein, fiber, vitamins, and minerals like thiamine, iron, magnesium, potassium, and phosphorus, beans will keep you full for a while!

    A lot of people add a lot of extras when refrying their beans, which is totally fine! They’re great no matter how you make them. Most Mexican homes will usually add in onion, garlic and/or jalapeño peppers.

    I like to keep them as simple as possible. They take little effort to make and still taste great!

    How to mash the refried beans

    You can use a potato masher fo a more chunky style bean or use a hand blender straight into the pot to make them creamy and smooth. You can also add them to your regular blender, just be careful when adding hot things to a blender they sometimes explode!

    Beans can be made as creamy or as chunky as you’d like. I personally like them more smooth, but others may like them lightly mashed and chunky. Seriously consistency is a personal thing, do what makes you happy.

    What kind of beans should I use to make Mexican refried beans?

    Traditionally, in Mexico, they use the pinto bean, which translates literally to spotted bean. But if you don’t have any pinto beans you can use black beans or whatever beans you have on hand.

    Are refried beans vegan?

    So here’s the thing, yes and no. If you go out to a restaurant or to a friend’s house, you might want to ask what they use to fry those beans. It’s VERY common for homes to use lard. Yeah, like actual lard, not vegetable shortening. But some places, like restaurants, will probably use vegetable oil. Chances are, it’s corn oil. But always ask to be sure.

    Can I freeze beans?

    You can! It’s better to freeze the freshly made beans and not after they have been refried, but you can. Use a freezer safe zip lock bag and add your cooked and cooled beans to the bag and store in the freezer for up to 6 months.

    Step by Step Process

    To a pan, add cooking oil and your cooked beans with no cooking liquid. Add 1 ½ cups of cooking liquid to the pan with the beans.

    Let them come to a boil in the pan and then you can start mashing or blending. To get a more chunky consistency, mash them with a potato masher. For more creamy consistency, blend them with either an immersion blender or in a regular blender.

    If you feel they are too thick just add more cooking liquid until desired consistency is reached.

    Once mashed, stir the beans for about another 2-3 minutes, turn off the heat.

    Serve topped with some cheese and enjoy!

    Tips and Ideas for Making Homemade Refried Beans

    • Instead of oil add some bacon to the pan, crisp up and then add your beans for refrying. So good!
    • You can boil them in a slow cooker just adjust your times accordingly then transfer to cooking pan.
    • Top your bowl of delicious beans with cheese or any of your fave toppings!
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    Homemade Refried Beans

    • Author: Mirna Pena
    Print Recipe
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    Description

    You can make them creamy or chunky, either way, they are awesome! Full of protein, fiber, vitamins, and minerals like thiamine, iron, magnesium, potassium, and phosphorus, beans will keep you full for a while! 


    Ingredients

    Scale
    • 1 Batch of Cooked Pinto Beans
    • 2 tablespoons vegetable oil, corn, or neutral cooking oil
    • 1–2 cups cooking liquid from the pinto beans

    Instructions

    1. Add 2 tbsps of oil and your cooked beans with no liquid to a pan.
    2. Add 1.5 cups of cooking liquid.
    3. Let them come to a boil and then simmer for about 5 minutes.
    4. After they have simmered, mash or blend to desired consistency. Add more cooking liquid as needed for thicker or thinner consistency. 
    5. When you have reached desired consistency and texture, simmer for another 3-5 minutes, turn off heat.
    6. Plate and enjoy!

    Notes

    • While the oil is hot add other ingredients to flavor your beans with! Try chopped jalapenos, minced garlic, chopped onion, diced ham!
    • Instead of oil add some bacon to the pan, crisp up and then add your beans for refrying. So good!
    • To get more chunky, mash them with a potato masher. For more creamy beans, blend them with either an immersion blender or with a regular blender.
    • If the beans have cooled or have been in the refrigerator over night, make sure that they simmer for longer than 5 minutes when first placing in the oil. You want them to simmer until they are hot all the way through.

    Did you make this recipe?

    Tag @lasaucykitchen on Instagram and hashtag it #lasaucykitchen

    More Side Dishes

    • Chorizo con Papas (Mexican Chorizo with Potatoes)
    • Stewed Mexican Calabacitas
    • Frijoles de la Olla
    • Mexican Rice (Arroz Mexicano)

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    Hey, what’s up! I’m Mirna! Thanks for stopping by! Join me in making some delicious and authentic Mexican meals and lots of other family faves!

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