Refried Beans

Total Time:
19 min
Prep:
10 min
Cook:
9 min

Yield:
4 (1/2 cup) servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 tablespoon olive oil
  • 1/2 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ancho chili powder, or other chili powder
  • 1 (15-ounce) can pinto beans, preferably low-sodium, drained and rinsed
  • 2/3 cup low-sodium chicken broth, plus more if needed
  • Salt and pepper
  • 2 tablespoons chopped fresh cilantro leaves
Directions

Heat the oil in a large skillet over medium heat. Add the onion and cook until tender, about 3 minutes. Stir in the garlic and chili powder and cook for 1 minute more. Stir in the beans and chicken broth and cook until the beans are warmed through, about 5 minutes. Mash the beans coarsely with the back of a wooden spoon, adding more chicken broth to moisten, if needed. Season with salt and pepper, to taste. Stir in the cilantro.


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4.6 80
Came out fine but turned out to be great by adding a tablespoon of Cumin. I first made these using pork beans from the Dollar Tree and it came out tasting great, so there's that option, but also using raw pinto beans is a perfectly good alternative. You miss some of the subtle flavors that the pork provides but also lose some of the unhealthier qualities. One other thing: I hated smashing the heated beans with my wooden spoon and opted to blend them instead. It turns it into a bit of a bean paste but that didn't bother anyone at all. Makes for an easier spread on small tortillas. Goes great with scrambled eggs during breakfast and turns into a simple snack if you add this on a tortilla, fresh avocado, and a few thin slices of green bell pepper with a sprinkle of goat cheese. item not reviewed by moderator and published
This was super easy and delicious. Much better than the can versions. item not reviewed by moderator and published
Never buying canned again! Tasty and easy! Only thing I did different was no cilantro because I cannot stand the taste. item not reviewed by moderator and published
I actually like these better than the ones at most Mexican restaurants. Great flavor and good for you! item not reviewed by moderator and published
I really enjoyed these beans. I did add some cumin and I felt the results were wonderful. item not reviewed by moderator and published
Took the beans to a taco party at my mother's. I normally don't like refried beans but enjoyed these. Very flavorful and easy to make! item not reviewed by moderator and published
I took a potful to a church function. They were a big hit!. I cooked my own pinto beans though but if i didnt have them on hand I would use the canned beans. item not reviewed by moderator and published
So very easy and delicious! Like some of the other reviews I have read...never buying store bought refried beans again! item not reviewed by moderator and published
I may have decreased the olive oil too much (I only used 2 teaspoons), but I found these refried beans a little too dry. item not reviewed by moderator and published
My first time ever making homemade refried beans and I am amazed. I will never buy canned again! item not reviewed by moderator and published
Also forgot to mention that I added a bit more chicken broth to this, making it a little soggy, but then set it on a low heat and reduced it to the consistency I liked. It took a bit of time to cook, but since I made about 6 cups, it was worth the time considering their diversity of use in any type of dish for quick meals when you're in a bind. item not reviewed by moderator and published
Great suggestion. I recently made these again and couldn't figure out what was off. Refrigerated it and after pulling it out to make some Baleadas, remembered your post. I promptly "refried" the whole thing with Cumin and it turned out fantastic again. item not reviewed by moderator and published

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