My Refried Beans

READY IN: 32mins
Recipe by lisar

After much experimenting this is the best tasting refried bean recipe that I have had. What makes this recipe different from most others is that beans end up being light and airy, not dense and pasty. The sauted onions and garlic really add a nice flavor. The "optional" hammock will give the beans a slight smoky flavor if you wish.

Top Review by kiwidutch

My very first attempt at making refried beans and a big success. Thanks !!!I didn't have a ham hock to hand, and needed a refried bean recipe in a hurry, so followed everything else. It came out really well, and I used it as the base of a taco recipe I was making and will try this again as a dip, since it tastes great. DH suggests that I use a *tiny* bit of the hot Jalapeno peppers blended in and see how that variation goes. I think that either way would be nice. Please see my rating system: everyone agreed totally on a well deserved four stars and asked that I keep the recipe in my handwritten cookbook. Easy to make, especially good since cans of refried beans aren't easy to obtain here. I'll happily use your recipe instead. Thanks again !

Ingredients Nutrition


  1. Rinse beans in colander.
  2. Place beans and ham hock in large pot and cover generously with water.
  3. Bring to a boil.
  4. Cover beans and reduce heat between low and medium.
  5. Cook for 2 to 2 1/2 hours or until beans are tender.
  6. Start checking beans after 1 1/2 hours.
  7. In the sink place a bowl with a colander on top.
  8. Pour beans into colander catching some of the bean liquid below.
  9. Set beans and liquid aside.
  10. In a skillet saute onion and garlic in vegetable oil until onions are fragrant.
  11. Place onion mixture in a blender or food processor (leaving oil in pan) and then add beans and about 3/4 cup of bean liquid.
  12. Puree.
  13. (I personally like my beans this way light and fluffy) You may need to add more bean liquid to get the desired consistency you want.
  14. Back in the same skillet, heat remaining oil.
  15. (Now this part is really optional if you want to cut the fat) Add pureed bean mixture back to hot skillet and stir.
  16. At this point is when you have to salt it to taste.
  17. I like my food salty, so I start with a teaspoon of salt right away and adjust by sprinkling with the salt shaker if I think it needs more.

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