I have been trying and trying to make a refried beans that I like…being vegetarian it has been a challenge.
Right now this one is my favorite, and it is easy!
1 pound dried black beans or dried pinto beans
2 TBSP minced garlic divided
1 medium tomato diced (optional)
2 TBSP cumin
1 TBSP chili powder
2 TBSP olive oil
salt to taste
- Place the beans in a large saucepan, and cover with an inch of water. Place over high heat, and bring to a boil. When the beans have come to a boil, drain, and return them to the same pot. Cover the beans with 2 inches of water, and stir in 1 tablespoon of garlic, the tomato, cumin, and chili powder. Bring to a boil over high heat, then reduce heat to low, and simmer until the beans are very soft, about 3 hours and 45 minutes, adding water as needed.
- Once the beans have cooked, mash them with the remaining tablespoon of garlic, the oil, and salt to taste; use additional water as needed to achieve desired consistency. Place over low heat for 30 minutes, stirring occasionally. Serve.
This recipe is from All Recipes and I have not had to tweak it at all (except I usually use black beans)
We’ve used in tacos, dips, and just out of a bowl. I must say that will keep searching for the ‘perfect’ refried beans but if I never find it I will be very happy with this these!
Kim can also be found at the inadvertent farmer where she raises organic fruits, veggies, critter, kids, and…a camel!
I love refried beans, it’s been a long time since I’ve made them though.
We’re not vegetarians, so I usually use some bacon in them and the bacon great to fry up some onions to add. Generally I don’t use a recipe, I throw things together until they taste good.
OOOO we love refriend beans…thanks for this recipe!
My friend taught me how to make them using butter. She would just mash the beans, add the spices and about a stick of butter and maybe some cheese if available. Super yummy on homemade tortillas. (A little rich for sure.)
This is something “one my list” of things to make, in fact we were just talking about it a few days ago. I figured I would cook up a big pot o black beans and freeze them in containers to grab for whatever. I guess I would have punted on what to throw in with them. Onion and oil or butter and some spice with jalepanos would have been a given to me, but so nice to see your recipe and what works for you. thanks!!! Emily in So. TX
It’s funny the thrill I get to see someone making them “the way I do.” I’m not a vegetarian, but I’m unable to digest pork products so traditional versions are out. And I love refried black beans!
we too love beans. what a great staple. we raise hogs so lard is the way we go. i can’t imagine homemade tortillas without lard.
btw, teresanoelleroberts and others, chicken schmaltz replaces pork fat in many recipes. I use it every time I make Spanish rice, to fry the onions and uncooked rice together.
Looks good, thanks for sharing this recipe..