Cuban Refried Beans

"Serve with chips, or toasted white bread or fill a tortilla, burrito, mixed with chili meat or Cuban picadillo and guacamole, or eat with white or yellow rice."
 
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photo by Probably This photo by Probably This
photo by Probably This
photo by Probably This photo by Probably This
photo by breezermom photo by breezermom
photo by Probably This photo by Probably This
photo by Virginia Cherry Blo photo by Virginia Cherry Blo
Ready In:
20mins
Ingredients:
6
Serves:
4
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ingredients

  • 1 (15 1/2 ounce) can small white beans or (15 1/2 ounce) can preferably cannellini beans
  • 12 medium onion, chopped
  • 2 pressed garlic cloves
  • 14 cup olive oil
  • 1 spanish chorizo, fried and crumbled
  • salt and pepper
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directions

  • Bring beans to a boil in a saucepan.
  • Strain liquid and discard.
  • Loosely mash beans with a fork.
  • Fry and crumble Spanish Chorizo. Discard fat.
  • Fry onion till translucent.
  • Fry garlic in olive oil.
  • Stir in onion, garlic, olive oil, chorizos and salt/pepper.
  • Return to saucepan and over low heat stir until heated thoroughly.

Questions & Replies

  1. The oil shoul be for all the frying, it will take on flavors from the different ingredients. Then you add it in with the beans.
     
  2. So it says to fry the garlic in 1/4 cup of olive oil? Is the 1/4 to be used for all of the frying? That is a lot of oil for 2 cloves. Do you mix in the oil or discard? I am not following the process. If you are not a cook, it would be helpful to have clearer directions. Thank you...this looks yummy, but I do not want to screw it up. I wanted to make it tonight for tomorrow.
     
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Reviews

  1. This recipe was indeed easy to make. To add a little extra zing I used a dash of cumin and hot sauce in it. It complimented Diana Neal's Taco Dorado's #12833 well.
     
  2. This was the crowning touch to a dinner of chili rellenos and Spanish rice. I was looking for a easy canned bean reicpe without the bacon or lard added. Thanks for a good recipe!
     
  3. Great! The only thing I did different was to cook 2/3 cup of dry beans per the directions on the bag, and use them instead of a can of beans. Otherwise, followed the recipe, and it turned out fantastic. Thanks.
     
  4. easy & very yummy! took out some beans plain to use in my mexican lasagna tonight, then stirred in some cheddar & ate for lunch. next time I will also saute the onions in the butter for a couple minutes first
     
  5. Sooo much better than canned! They were a little too salty the 2nd time I made them, and I noticed that the pinto beans I used had salt in them. I may eliminate the salt altogether next time. I used 3 TB butter and the taste was still wonderful. Will be making these again and again.
     
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