Authentic Refried Beans Recipes

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BEST REFRIED BEANS



Best Refried Beans image

I used a couple of the other recipes on here for a guideline and did my own thing. It turned out so well that I thought I would share this recipe for the best refried beans. Top with grated cheese if desired. Enjoy with chips, in a burrito, etc.

Provided by anewshootingstar

Categories     Side Dish

Time 9h50m

Yield 8

Number Of Ingredients 12

1 ¾ cups dry pinto beans
1 cup diced yellow onion
2 large cloves garlic, chopped
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon celery seed
¾ teaspoon salt
½ teaspoon ground black pepper
⅔ cup fire-roasted diced tomatoes (such as Hunt's®)
½ teaspoon hot pepper sauce (such as Tapatio®)
¼ teaspoon dried Mexican oregano
¼ teaspoon cayenne pepper

Steps:

  • Put the pinto beans in a bowl and cover with 2 inches of water. Soak for 8 hours to overnight.
  • Transfer the beans to a medium saucepan and cover with water by about 1 inch. Add onion, garlic, chili powder, cumin, celery seed, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and let cook for 1 1/2 hours.
  • Use a colander to separate the liquid from the solids. Transfer the solids to a food processor with diced tomatoes, hot sauce, oregano, and cayenne. Blend to desired consistency.

Nutrition Facts : Calories 169.1 calories, Carbohydrate 30.9 g, Fat 0.9 g, Fiber 7.6 g, Protein 9.8 g, SaturatedFat 0.2 g, Sodium 295.1 mg, Sugar 2.4 g

REFRIED BEANS



Refried Beans image

Make traditional Mexican refried beans-like a restaurant's, but better! Try this simple recipe for homemade refried beans to serve as a side dish, turn into a dip, or fill burritos and quesadillas.

Provided by Elise Bauer

Categories     Side Dish     Budget     Pantry Meal     Pressure Cooker     Restaurant Favorite     Bean     Mexican     Pinto Beans

Time 2h50m

Yield 6

Number Of Ingredients 9

2 1/2 cups dry pinto beans (about 1 pound or 450g)
Water
2 teaspoons salt (less or more to taste)
2 teaspoons dried oregano, or a large sprig fresh oregano
1 onion, halved
2 tablespoons (or more to taste) bacon fat or extra virgin olive oil
1/2 cup bean cooking liquid or water
1/2 teaspoon chipotle powder, optional
Crumbled cotija cheese or grated cheddar cheese, optional

Steps:

  • Rinse the dry beans: Rinse the beans in water and check for and remove any small stones, pieces of dirt, or bad beans. Remove any beans that float in water.
  • Cook the beans on the stove top or in the pressure cooker: Stove Top Method Put beans into a pot and cover with at least 3 inches of water-about 3 quarts total for 2 1/2 cups of dry beans. Add half an onion, salt, and oregano. Bring to a boil and then lower heat to simmer, covered, for about 2 1/2 hours. The cooking time will vary depending on the batch of beans you have. The beans are done when they are soft and the skin is just beginning to break open. If the beans are still hard after 2 1/2 hours, add 1/8 teaspoon of baking soda to the pot and cook a half hour or more longer. Pressure Cooker Method Put beans into a 4 quart or larger Instant Pot or pressure cooker with a 15 pound weight. Add 8 cups (2 quarts) of water. (Make sure you never fill a pressure cooker with water more than 2/3 of the way up the pot.) Add the onion, salt, and oregano. Cook for 30 to 35 minutes on high pressure, then let the beans cool naturally for 10 minutes before releasing the pressure valve. The beans should be soft and the skins barely breaking open. If the beans are still quite hard, add 1/8 teaspoon of baking soda and bring to pressure again for 10 minutes. Note: If you are using a standard pressure cooker (not an Instant Pot), allow the pressure cooker to cool completely before opening. If there is resistance when attempting to open the cooker, do not open it, allow it to cool further. Follow the directions for your brand of pressure cooker. (See How to Make Fast No Soak Beans in a Pressure Cooker .) Either method: Strain the beans from the cooking water, reserving about a cup of the cooking water. Remove the remnants of onion or oregano sprig if using.
  • Sauté the onions in fat: Chop the remaining half an onion. Heat the bacon fat or oil in a wide, sturdy frying pan (not a flimsy nonstick) on medium high heat. Add the chopped onion and cook until translucent. (You can do this while the beans are cooking.)
  • Add the beans, mash them in pan: Add the strained beans and about a 1/4 cup of the bean cooking water or plain water to the pan. Using a potato masher, mash the beans in the pan, while you are cooking them, until they are a rough purée.
  • Add water and season: Add more bean water or plain water to desired level of creaminess and to keep the fried beans from getting too dried out. Add more salt to taste. Stir in 1/2 teaspoon of chipotle chili powder, if using. When the beans are heated through, top with crumbled cotija cheese or shredded cheddar cheese (1/2 cup) to serve (optional). (You can also stir in slices of cheddar to melt into the hot beans.)

Nutrition Facts : Calories 327 kcal, Carbohydrate 52 g, Cholesterol 0 mg, Fiber 13 g, Protein 17 g, SaturatedFat 1 g, Sodium 736 mg, Sugar 2 g, Fat 6 g, ServingSize Makes about 6 cups of refried beans., UnsaturatedFat 0 g

AUTHENTIC REFRIED BEANS



Authentic Refried Beans image

Make and share this Authentic Refried Beans recipe from Food.com.

Provided by sloansmom williams

Categories     Black Beans

Time 4h20m

Yield 6 serving(s)

Number Of Ingredients 6

1 (1 lb) package dried pinto bean
4 cups water
1/4 cup bacon grease (optional)
3 teaspoons garlic powder
2 tablespoons chicken bouillon powder
1 tablespoon american chili powder

Steps:

  • Put beans and water into Dutch oven.
  • Soak at least six hours.
  • Pour beans into colander and rinse thoroughly.
  • Add two cups water back into the Dutch oven, along with bacon grease, garlic powder, bouillon and chili powder.
  • Bring to a boil.
  • Cover and reduce heat, simmering for about four to six hours.
  • Stir occasionally.
  • You'll know when the frijoles are done because they'll be very tender.
  • Mash until about only half are left whole.

REFRIED BEANS



Refried Beans image

Provided by Food Network Kitchen

Categories     side-dish

Time 27m

Yield 2 to 3 servings

Number Of Ingredients 10

One 15 1/2-ounce can pinto beans, drained and rinsed
3 tablespoons extra-virgin olive oil
1/2 medium onion, chopped
4 cloves garlic, minced
1 teaspoon ground coriander
1/2 teaspoon ground cumin
2/3 to 1 cup chicken broth, homemade or low-sodium canned
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh coriander (cilantro) (optional)

Steps:

  • Reserve about a third of the beans. Mash the rest of the beans in a medium bowl with a large fork. Set aside.
  • Heat the oil in a medium skillet over medium-high heat. Add the onion, and cook until lightly browned, about 4 minutes. Add the garlic and continue to cook, stirring, until lightly browned. Add the spices and cook until fragrant about 1 minute.
  • Add the mashed beans and half the broth; cook, stirring frequently, until slightly thickened, about 5 minutes. Add the reserved beans and the enough of the remaining broth to loosen up the beans. Simmer until the beans are thick but not pasty, about 2 minutes more. Season with salt and pepper to taste. Stir in the fresh coriander, if desired, and serve.

CHEF JOHN'S REFRIED BEANS



Chef John's Refried Beans image

I don't think I would ever sit down to eat just a bowl of refried beans, but they make everything they're served on, with, or in, infinitely better. Just as long as you use lard to make them.

Provided by Chef John

Categories     Side Dish

Time 12h10m

Yield 8

Number Of Ingredients 9

1 pound dry pinto beans, soaked overnight
4 whole garlic cloves, peeled
½ teaspoon dried epazote
9 cups cold water
½ cup lard
1 ½ cups diced onions
2 teaspoons kosher salt
2 tablespoons minced serrano chili pepper
1 teaspoon ground dried chipotle pepper

Steps:

  • Drain soaked beans and transfer them to a stock pot. Add garlic, epazote, and cold water. Place pot over high heat and bring to a boil. Stir. Reduce heat to low. Simmer uncovered until beans are soft, 1 1/2 to 2 hours. Drain the beans and reserve all the liquid.
  • Melt lard in a large skillet over medium-high heat. Add onions and salt; cook until onions start to brown, 10 to 12 minutes. Stir in serrano pepper and chipotle powder; cook 1 minute. Transfer drained beans into skillet. Mash about half the beans with a potato masher or back of a spoon. Ladle some bean cooking liquid to skillet. Continue to mash and stir beans as you gradually add more liquid. Mash until the beans have reached your preferred consistency and texture. Taste and add more salt, if desired.

Nutrition Facts : Calories 317.2 calories, Carbohydrate 37.7 g, Cholesterol 12.2 mg, Fat 13.7 g, Fiber 12.4 g, Protein 12.2 g, SaturatedFat 5.2 g, Sodium 490.9 mg, Sugar 1.8 g

REAL REFRIED BEANS



Real Refried Beans image

I currently live in Arizona and I have a brother in law who is from Mexico and taught me a very good and easy way to make authentic refried beans. These are my favorite! I can't stand canned refried beans. I hope you enjoy!

Provided by Phoenix Food Queen

Categories     Beans

Time 6h15m

Yield 6-10 serving(s)

Number Of Ingredients 7

1 (1 lb) bag dried pinto bean
1 pig's foot (or you can use a ham hock)
1 small jalapeno, diced
1 medium white onion, diced
1 teaspoon cumin
1 teaspoon coriander powder
2 garlic cloves, diced

Steps:

  • wash pinto beans and remove any fragments.
  • place pig's foot or ham hock in crock pot, add beans, jalapeno, onion, cumin, coriander powder, and garlic.
  • Add water to cover.
  • Cook on high until beans are soft.
  • Remove pig's foot or ham hock.
  • Scoop out beans and mash or puree and in skillet with heated oil add beans and stir til heated.
  • Or you can eat the beans with tortillas with out mashing and refrying! Delish either ways!
  • Salt as desired.

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