Refried Beans Recipe - How To Make Homemade Authentic Refried Beans - Ellen’s Homemade Delights 🫘

pinto beans

🥗Healthier: black beans

💰Cheaper: canned beans

Black beans are more nutritious, while canned beans save time and money.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often cheaper.

Rinse 2 lbs of pinto beans in a colander, removing any pebbles.

Place the rinsed beans into a large pot and fill it with water.

Cover the pot and let the beans soak overnight.

The next day, drain the soaked beans and place them back into the pot.

Add 1 large quartered onion and fill the pot with water, then add a couple of dashes of kosher salt.

Bring the pot to a boil, then cover and reduce heat to simmer for 1 hour until the beans are tender.

After 1 hour, drain the beans and remove the onion, reserving the bean broth.

In a hot 12-inch cast iron skillet over medium heat, add 2 tbsp of lard or vegetable oil and 2 tbsp of unsalted butter, allowing them to melt.

Once melted, add 3 cloves of minced garlic and stir.

Add the cooked pinto beans to the skillet along with 2 tsp of kosher salt, 3/4 tsp of ground cumin, 1/2 tsp of dried oregano, 1/2 tsp of onion powder, and 1/4 cup of reserved bean broth, stirring to combine.

Mash the beans to your desired consistency using a potato masher or fork, adding more bean broth if needed while cooking and stirring.

Once the beans are creamy and well-mixed, pour them into a bowl and garnish with shredded cheese and freshly chopped cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary