Homemade Refried Beans
It wasn‘t until I spent a few months in Puebla, Mexico that I learned how easy homemade refried beans were. They do require you to soak them overnight, and cook them for one hour, but if you have the time, there is really nothing to it and no equal to their taste! I cringe at the thought of ever eating canned refried beans again when I know what these taste like! If I’m in a hurry, I love our Semi-Homemade Refried Beans recipe! Find it here.
Consider serving these with:
Homemade Refried Beans are made with just five-ingredients and are easier and healthier than the store bought version. Everything's better from scratch!
- 1 pound dry pinto beans
- 1 large onion , quartered
- 2 Tablespoons oil (vegetable or canola oil)
- 2 cloves garlic , minced
- salt , to taste
Soak the beans overnight in a large bowl of water.
Drain soaked beans and place them in a pot. Add fresh water to cover the beans up to two inches above them.
Add onion to the pot and a couple dashes of salt.
Bring beans to a boil, cover and simmer for one hour, stirring occasionally. Check the beans and if they’re not completely cooked after one hour, let them simmer a few minutes longer until they’re done.
Remove the onion chunks and drain the beans, reserving 1/2 cup of the bean broth water.
In a large skillet, heat oil over medium heat.
Add the garlic and cook, stirring constantly, for one minute. Add the drained cooked beans and 1/4 cup of the bean broth.
Smash the beans with a potato masher or the back of a spoon.
Continue stirring and mashing until you get the texture you like and the beans are the consistency of soft mashed potatoes.
Add more bean broth liquid if necessary. Season with salt to taste.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.