Homemade Refried Beans

September 24, 2014October 15, 2014by Adrian in Recipes, Side Dishes 38 Comments
homemade refried beans

Here is a recipe that I can say 100% of the time will keep you from buying canned refried beans. There really is no comparison between the two. Refried beans from a can have always left a metallic aftertaste in my mouth. None of that nonsense going on here with this recipe!

In all honesty I was never really sure why they’re called “(re)fried” because after you cook the beans you only fry them one time. So I took to Google to find out the answer. You know, just in case it was bothering you like it was me:)

I found what I was looking for over at snopes.com. It was explained basically that we (Americans) use the prefix re as a way to indicate doing something again, as in return or refried. But in the Spanish language re is used to emphasize, as in well fried.

Learn something new everyday, right? Well then, let me teach you how to make these homemade “refried” beans!

Sauté you some butter, onions and garlic

Homemade Refried Beans|Life With Garnish

Add your drained beans with 2 cups of the reserved beans juice

Homemade Refried Beans|Life With Garnish

and all your seasonings, and then simmer for about 15 minutes

Homemade Refried Beans|Life With Garnish

Mash ‘em up with a potato masher or immersion blender to your desired consistency…

Homemade Refried Beans|Life With Garnish

That’s it! Easy Peasy homemade refried beans!

Homemade Refried Beans|Life With Garnish

Print
Homemade Refried Beans

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Ingredients

  • ¼ cup butter
  • 1 small to medium onion, chopped
  • 4 cloves garlic, minced
  • 6 cups pinto beans, cooked, reserve bean juice*
  • 3 tsp cumin
  • 2 tsp paprika
  • 2 tsp salt
  • 1 tsp chili powder

Instructions

  1. Add butter to a large skillet and melt over medium high heat.
  2. Add onions and sauté until translucent.
  3. Add minced garlic and cook for another minute.
  4. Add drained beans and 2 cups of the reserved bean juice.
  5. Stir in cumin, paprika, salt and chili powder.
  6. Simmer on low for 15 minutes, stirring occasionally.
  7. Mash beans with a potato masher or immersion blender to your desired consistency.
  8. If you notice the mixture getting too dry add a little more bean juice or milk.
  9. Store in refrigerator or freeze in 2 cup portions.

Notes

*1lb dry beans equals approximately 6 cups cooked beans. Cook dry beans according to package directions. Remember to reserve the bean juice.

https://lifewithgarnish.com/homemade-refried-beans/

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Adrian
I love creating simple and delicious recipes. I hate cleaning and all that goes with it! I’m an organizer in training so I’m always on the lookout for great organization tips!