homemade refried beans

This casual meat-free main is a cheap and cheerful way to fill up your friends

Refried bean quesadillas

sunflower oil

onion,finely chopped

garlic cloves,finely chopped

cumin seeds

can pinto

tsp smoked paprika

flour tortillas

cheddar or gruyère,coarsely grated

coriander leaves

tub fresh tomato salsa,plus extra to serve

soured cream,to serve

Heat the oil in a large frying pan and cook the onion and garlic for 2 mins. Add the cumin and cook for 1 min more. Tip in the beans, paprika and a splash of water. Using a potato masher, break the beans down as they warm through to make a rough purée. Season generously.

Spread the refried beans onto 4 of the tortillas and scatter over the cheese and coriander. Spoon over the salsa, then top with the remaining tortillas to make 4 sandwiches. Wipe the frying pan with kitchen paper and return to the heat or heat a griddle pan. Cook each sandwich for 1-2 mins on each side until the tortillas are crisp and golden and the cheese is melting. Serve warm, cut into wedges, with extra salsa and soured cream for dipping.

Homemade Refried Beans! Quick and easy! Only a handful of ingredients. These are the perfect side dish to any mexican meal, or any meal.

Homemade Refried Beans

lb pinto beans (dried)

garlic (smashed)

onion (quartered)

water

salt

lard (or oil)

Sort through the beans to ensure that they are good and no rocks are mixed in.

Rinse with water in a stainer to clean. Or if soaking the beans, place in a medium size mixing bowl and cover completely with water. Let sit overnight. Strain the beans the next day after soaking.

Add the beans smashed garlic and onion to a large pot or pan. Pour the water in. Beans should be fully submerged in water.

Bring to a boil, stir in the salt, then turn the heat to low and continue to simmer covered. Allow to cook for about 30 minutes, remove lid, stir, and continue to cook an additional 30-60 minutes until the beans are softened and easily mashed. 

Once the beans are soft, heat lard or oil in a large cast iron skillet over medium heat. Once the oil is heated, carefully ladle the beans, garlic and some of the bean broth into the skillet. Allow the beans to "fry" in the oil while mashing. Add more bean broth as needed to get desired consistency to the beans.

Serve beans warm and enjoy! 

https://www.youtube.com/watch?v=q8n5UJj7jLE&t=157s

Never eat beans from a can again!! 

Homemade Refried Beans. These beans are quick and easy to make. 

🍽🍽🍽🍽🍽
Ingredients:
・1 lb dried pinto beans
・2 cloves garlic, smashed
・1/4 onion, quartered
・6 cups water
・1 teaspoon salt (more to taste)
・2 tablespoons lard or oil of choice

Directions:
1. Sort through the beans to ensure that they are good and no rocks are mixed in! 
2. Add to a medium size bowl and cover with water, let sit overnight.
3. Strain the excess water from the beans. 
4. Add the beans, quartered onion and smashed garlic to a large pot or pan. 5. Pour the water in. Beans should be fully submerged in water.
6. Bring to a boil, then turn the heat to low and continue to simmer covered. 7. Allow to cook for about 30 minutes, stirring occasionally. 
8. Remove the lid and continue to simmer the beans until beans are soft and easily mashed.
9. Add the lard to a skillet and heat over medium heat until the lard is melted. You can substitute the lard with another oil of choice such as canola oil, vegetable oil, or leftover bacon grease. 
10. Carefully spoon the beans and garlic into the melted lard and allow to cook in the oil over medium heat for several minutes. 
11. Mash the beans to desired consistency. Adding bean broth as needed to get the desired texture. 
12. Serve warm and enjoy. 
13. Save excess bean broth, this helps when reheating the beans since they will thicken once stored in the refrigerator. 

🍽🍽🍽🍽🍽

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#houseofyumm #cooking #refriedbeans

Homemade Refried Beans! Easiest recipe EVER!

You can&#039;t beat the simplicity and taste of Homemade Refried Beans, made with just five-ingredients!

dry pinto beans (, about 2 cups)

onion (, quartered)

lard

garlic (, minced)

salt (,

cumin (,

oregano (,

Rinse pinto beans in a colander, removing any unwanted pebbles or pieces that may be in the bag.

Add the beans to a large pot, cover with water and soak overnight.  

Drain soaked beans and return them to the 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. 

Drain the beans, removing the onion and reserving the bean broth water.

In a large skillet (preferably an iron skillet), heat lard or oil over medium heat. 

Add the garlic and stir. Add the beans, cumin, oregano and 1/4 cup of the bean broth. (You could also chop the reserved onion and add it to the pan).

Cook, gently smashing the beans as they cook with a potato masher or fork. 

Continue stirring and mashing, adding additional bean broth as needed until you get the texture you like and the beans are the consistency of soft mashed potatoes. Taste and season with additional salt, cumin and oregano, as needed. Top with shredded cheese, if desired.

Stove-top Refried Beans:

https://content.jwplatform.com/videos/BiwgxbvU.mp4

You can't beat the simplicity and taste of Homemade Refried Beans, made with just five-ingredients!

Refried Beans

Homemade Refried Black Beans ready in 10 minutes! The perfect addition to your family taco nights! Vegan, gluten-free &amp; oil free!

10 Minute Homemade Refried Black Beans

15 oz can black beans,

water (vegetable

onion powder

garlic powder

¼ tsp ground cumin

¼ tsp ground coriander

tsp black pepper (or to taste)

lime juice

TBS fresh cilantro (chopped (optional))

In a saucepan over medium heat add water or broth.

Add onion powder, garlic powder, cumin, coriander, salt and pepper and stir to combine.

Add beans and stir well.

Bring mixture to a boil.

After mixture boils reduce heat to low and continue cooking for 5-7 minutes.

During cooking, use a potato masher or fork to “mash” the beans.

The more beans you “mash” the less chunky your mixture will be.

Continue cooking and mashing until you have reached your desired thickness and consistency.

Add chopped fresh cilantro and lime juice and stir to combine.

Let the mixture rest for 5 minutes covered (if you leave it uncovered the beans will continue to thicken).

Serve warm with tacos!

https://embed.mediavine.com/videos/dqjwd1vv7fpkuygkgzuc

Homemade Refried Black Beans ready in 10 minutes! The perfect addition to your family taco nights! Vegan, gluten-free & oil free!

Homemade Refried Black Beans

These Authentic Refried Beans are so simple, only a handful of ingredients are needed. These are the perfect side dish to any Mexican or Tex Mex meal.

Authentic Refried Beans

Prepare: Sort through the beans to ensure that they are good and no rocks are mixed in.

Soak: Rinse with water in a stainer to clean. Or if soaking the beans, place in a medium size mixing bowl and cover completely with water. Let sit overnight. Strain the beans the next day after soaking.

Cover: Add the beans smashed garlic and onion to a large pot or pan. Pour the water in. Beans should be fully submerged in water.

Cook: Bring to a boil, stir in the salt, then turn the heat to low and continue to simmer covered. Allow to cook for about 30 minutes, remove lid, stir, and continue to cook an additional 30-60 minutes until the beans are softened and easily mashed. 

Fry: Once the beans are soft, heat lard or oil in a large cast iron skillet over medium heat. Once the oil is heated, carefully ladle the beans, garlic and some of the bean broth into the skillet. Allow the beans to &quot;fry&quot; in the oil while mashing. Add more bean broth as needed to get desired consistency to the beans.

https://embed.mediavine.com/videos/elgkq7mxreoyzlwtxgoc

These are the Best Refried Beans Ever, and they only take about 15 minutes to make! You&#39;ll never go back to canned again. To make homemade refried beans, you&#39;ll need bacon (and the grease), onion, some canned (or cooked) pinto beans, spices, chicken broth, and I love adding fresh cilantro for a boost of fresh flavor.

The Best Homemade Refried Beans

bacon

onion ((diced))

chili powder

cayenne pepper ((or less, if you prefer mild spice))

canned pinto beans

chicken stock/broth ((or veggie stock, or water))

cilantro ((optional))

salt and pepper (to taste)

In a heavy skillet (I used a cast iron one), fry the 2 slices bacon until crispy on medium high heat. Remove the bacon and set aside. Chop into small pieces when cooled.

Meanwhile, the diced onion to the bacon grease in the skillet; sauté until soft and slightly browned (about 2 minutes).

Add the chili powder (1 teaspoon) and cayenne pepper (1/4 teaspoon); stir to coat the onions.

Add the drained and rinsed pinto beans and chicken stock (1/2 cup). Use a potato masher (or a fork) to mash the beans to desired texture, then stir to incorporate with the liquid.

Continue heating until heated through. It may seem pretty watery at this point. If there is too much liquid, continue heating until some of the liquid has evaporated, until you reach the desired consistency, stirring frequently, keeping in mind the beans will thicken additionally as they cool.

Stir in cilantro (1/4 cup) if using, the chopped bacon, and season with salt and pepper to taste. Serve hot.

https://embed.mediavine.com/videos/kjnlsycrwyywdvnl1cyf

These are the Best Refried Beans Ever, and they only take about 15 minutes to make! You'll never go back to canned again. To make homemade refried beans, you'll need bacon (and the grease), onion, some canned (or cooked) pinto beans, spices, chicken broth, and I love adding fresh cilantro for a boost of fresh flavor.

5 minute homemade refried beans - use canned black beans and just a few spices to make a quick and delicious addition to dinner!

5 Minute Homemade Refried Beans

black beans

sea salt

black pepper

cumin

lime juice (I used around 1/2 small lime)

Partially drain beans and pour into a pan

Using an immersion blender, blend beans in pan...

Using an immersion blender, blend beans in pan until they are a puree texture

Add spices and lime juice and heat over...

Add spices and lime juice and heat over medium heat until hot (around 3-5 minutes)

Serve on burritos, nachos, tacos, or as a...

Serve on burritos, nachos, tacos, or as a dip

Enjoy!

https://mediavine-res.cloudinary.com/video/upload/qv4h9mykxgrelnx1wgsj.mp4

Easy to make Instant Pot Refried Beans from scratch with healthy pantry ingredients and no soak method. Creamy rich homemade refried beans are great as a tasty side dish, dip, topping, or filling for your Mexican meal.

Instant Pot Refried Beans

(454 grams) pinto beans (, rinsed and drained)

(30 milliliters) olive oil, bacon fat, or lard

(323 grams) large onion (, roughly diced)

(2.7 grams) ground cumin

(1.1 grams) dried oregano

(13.7 grams) garlic (, minced)

stock

Salt

Cilantro (, roughly chopped)

Jalapeno (, sliced or diced)

onions (, chopped)

Tomatoes (, diced)

Lime (, sliced or lime wedges)

Feta cheese

Saute Onion, Spices, Garlic

Saute Onion, Spices, and Garlic: Press “Saute” button to “Sauté More” function to heat up your Instant Pot. Wait until it says 'HOT'. Add in 2 tbsp (30ml) olive oil, bacon fat, or lard. Add in roughly diced onion, then cook until softened. Add in ½ to 1 tsp chili powder, 1 tsp ground cumin, 1 tsp dried oregano, and minced garlic. Cook for another minute until fragrant.

Deglaze

Deglaze: Pour ½ cup (125ml) unsalted chicken stock in Instant Pot. Completely deglaze the bottom of the pot by scrubbing the brown bits with a wooden spoon. Keep the brown bits because they&#39;re very flavorful. Give it a quick mix.

Pressure Cook Beans

Pressure Cook Beans: Add in well-drained pinto beans and remaining 3½ cups (875ml) unsalted chicken stock. Make sure all the pinto beans are submerged in the cooking liquid.With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.Pressure Cooking Methods:Option 1 - Tender with a Bite Pinto Beans: Pressure Cook at High Pressure for 40 minutes, then Natural Release for 25 minutesOption 2 - Silky Smooth &amp; Tender Pinto Beans: Pressure Cook at High Pressure for 50 minutes, then Natural Release for 25 minutes

Drain Beans Liquid

Drain Beans Liquid: Carefully open the lid. Strain beans liquid with a strainer. Place beans back in Instant Pot. Keep the beans liquid in a mixing bowl.

Mash Beans

Mash Beans: Make refried beans by mashing the beans with a potato masher or immersion blender until desired consistency. Potato Masher: yields a coarser, chunky paste. Immersion Blender: yields a thick and more creamy smooth paste.Taste and season with salt. For reference, we used 4 pinches of salt. Adjust the thickness by adding the drained beans liquid back to the refried beans until your desired consistency.

Garnish and Serve

Garnish &amp; Serve: Give it a final taste, then garnish with your favorite toppings. Serve &amp; enjoy~ :)

How to make delicious, healthy, vegan Refried Beans from scratch using dry beans or canned beans on the stovetop or in your instant pot.

 Homemade Refried Beans (Instant Pot or Stovetop) 

lb pinto beans, 2 1/4 cups (dried), or sub 6 cups cooked beans (4

bay leaves (or 2 teaspoons dried oregano)

——–

chipotle powder (optional)

½-1 teaspoon smoked paprika (optional)

olive oil (optional)

STOVE TOP

Place dry beans in a bowl or pot and pour 5 cups of water over the top. Let them sit on the counter overnight or for 8 hours, until they will swell and double in size. Drain. If using canned or cooked beans see notes.

Place soaked beans in a large pot with 5 cups of fresh water. Add salt, cumin, chili powder and bay leaves. Bring to a boil over high heat. Cover and turn heat to low then simmer gently until tender, about 2 hours.

Drain the beans , reserving the cooking liquid,  and remove the bay leaves.

Place them in the food processor with the additional salt and spices. Add 1- 1 ½ cups of the cooking liquid into the food processor and puree until smooth.

Add a couple of tablespoons of olive oil to the puree for extra richness and delicious flavor.

Keep warm in the oven until ready to serve, or divide and freeze, or simply refrigerate for the week. They will keep for 3-4 days.

Yum! Easy recipe to add to the Taco Tuesday rotation. Using the reserved cooking liquid is a must to whip up creamy beans. I use the same method for making hummus. Cooking liquid is also a great way to store any cooked beans in the refrigerator or freezer and a tasty liquid for making soups and chili. (PS, cooking liquid DOES NOT equal the liquid in the canned beans from the store ?.)

I had over cooked some adzuki beans and they were mush. I was looking for a recipe to use them and tried this.  I added some cumin since I hadn't cooked them in spices and only used water to mix them. It is delicious, and so easy! Thank you!

My hubby loves black beans and beans of all kinds - we cook a lot of them - but as much as he also enjoys Mexican food he just has never been able to become a fan of refried beans.  Until we made this  pureed bean recipe (using Rancho Gordo beans and the stovetop method).  These are great with your tleyuda (sp) recipe too.  Thanks for taking the time to create and post this.

Delicious! Many thanks for the recipe and the method. Canned refried beans are hard to find and expensive where we live,  so I'm using thepandemic as a perfect time to learn how to cook more things from scratch. You made my day!

These really are the BEST EVER refried beans! They are full of flavor and super easy to make - especially in the instant pot. We've been making them every week for the last 6 months and they just never get old. We leave out the oil and just mash them up with a potato masher. No more bland refried beans. So delicious!

Hi Sylvia! I just found your blog and am so happy I did :) These are indeed the BEST EVER refried beans! 

I used some dried pinto beans that have been in my pantry for probably 5 years (yikes!) but nonetheless they turned out amazing and are so, so simple with the Instant Pot and food processor. I was planning to add the oil but ended up forgetting it, and they were still so rich in flavor (I used 1t of all of the optional spices listed). 

Thank you for this awesome recipe!

I made this recipe today exactly as written, with all the optional ingredients, and it is very flavorful! Thank you.

I followed the instructions for the Instant Pot using flor de mayo beans. I love the Instant Pot for cooking beans - so easy and perfectly creamy! The end result was so good! Creamy with excellent flavor. I added some EVOO for richness and that really completed the dish. I will be returning to this recipe again and again.

This is very good! Unfortunately, I only had canned pinto beans so they lost flesh when I cooked them for two hours. I also added too much liquid into the blender with the bean mix. Ooops! Still, this refried beans was so much better than what you’d get in a can! Despite being too liquify, the refried beans were yummy!

This recipe worked well with Rancho Gordo Mayocoba beans in my Instant pot. The only change I made was adding some dried hot peppers that I removed before mashing the beans. Will definitely make again!

https://content.jwplatform.com/videos/TYeMgD1h.mp4

How to make Refried Beans from scratch using dry beans or canned beans! A simple vegan recipe with so much flavor! These can be made on the stove-top or in an Instant Pot with just 15 minutes of hands-on time. Video.

Refried Beans from Scratch 

These Easy Homemade Refried Beans are full of flavor and so much better than most canned refried beans out there!

Easy Homemade Refried Beans

(15 oz) cans pinto beans (or about 4 cups cooked pinto beans)

olive oil

yellow onion, diced

garlic,

paprika

garlic

Salt,

Cilantro and lime wedges

Open the pinto bean cans and pour them into a colander.  Reserve about 1 cup of the liquid from the cans.  Rinse the beans and set aside.

Heat a medium sized skillet over medium heat and add 2-3 teaspoons of olive oil.  Add the diced onion and a pinch of salt.  Cook onion until softened and translucent, about 3 minutes, and then add in the minced garlic.  Cook the onion and garlic for another minute or so.

Add in the pinto beans along with all the spices and about 1/2 teaspoon salt.  Mix everything together well and let cook over low heat for a few minutes.

Pour in 1 cup of the reserved bean liquid, or water/stock, mix everything together and then cover and let simmer for 5-10 minutes, stirring occasionally.  Remove the lid and use a potato masher to mash the beans to your liking.  I mashed mine for a couple of minutes and the texture turned out great.  I like mine to be mostly smooth but still have some whole bean pieces.  You could also put them in a food processor if you want them really smooth.  Use immediately or store in the refrigerator for later use.

Make these ultra-simple thick, creamy refried beans to elevate your next meal. They’re easy, inexpensive, and better than store-bought!

Classic Refried Beans

dry pinto beans ((See Note 1))

onion

guajillo chili pepper ((or Ancho, stem and seeds removed))

garlic (crushed only)

lard ((See Note 2))

refried beans

Garlic Clove

Pick through dry beans for any rocks or debris. Cover beans with 2 inches of water in a stock pot. Add a quarter onion (save remaining for other use), dried chili and crushed garlic.

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