REFRIED BEANS

"This Mexican homemade refried beans recipe is easy to make in just 20 minutes and tastes sooo much better than the canned stuff! See notes above for possible ingredient variations, plus tips on how to make this recipe from scratch with dry (uncooked) pinto beans"
 
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Ready In:
20mins
Ingredients:
11
Serves:
4-6
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ingredients

  • 1 tablespoon butter or 1 tablespoon oil
  • 1 tablespoon butter (save for later) or 1 tablespoon oil (save for later)
  • 1 small white onion, peeled and diced
  • 4 garlic cloves, minced
  • 2 (15 ounce) cans pinto beans, rinsed and drained
  • 12 cup vegetable stock
  • 1 teaspoon dried chipotle powder (or regular chili powder)
  • 1 teaspoon ground cumin
  • 12 teaspoon dried oregano
  • 1 tablespoon freshly-squeezed lime juice
  • fine sea salt and freshly-cracked black pepper
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directions

  • Heat 1 tablespoon butter (or oil) in a large saucepan over medium-high heat until melted. Add the onion and sauté for 5 minutes, stirring occasionally, until softened. Add the garlic and sauté for 1-2 more minutes, stirring occasionally, until cooked and fragrant.
  • Add in the pinto beans, veggie stock, chipotle chili powder, cumin and oregano, and stir to combine. Continue cooking until the mixture reaches a simmer.
  • Remove pan from heat. Use a potato masher or a wooden spoon to mash the beans to your desired consistency. (Or if you would like them to be super-smooth, you can purée them in a food processor until smooth.).
  • Stir in the remaining tablespoon of butter until it is melted and well-combined. Taste and season the beans with lime juice, salt and pepper, to taste.
  • Serve warm, topped with any garnishes you might like.
  • optional garnishes: finely-chopped fresh cilantro, crumbled or shredded cheese, diced tomato, and/or sliced jalapeño.

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