Refried beans are the bold, velvety and spicy heart of Mexican cuisine. Usually made from leftovers from a hearty pot of bean soup, they get a second life in Mexican households by pan-frying them with a good amount of fat. They are then crushed to achieve their distinctive velvety and slightly robust texture. Traditionally, this dish is served as a side dish and paired with Mexican red rice, but you’ll also want to spread it on crispy tostadas or mix it into a warm, loaded burrito.
Why you’ll love it
- Say goodbye to planning! Grabbing cans of beans at the grocery store will save you tons of time and have delicious refried beans on the go.
- Saute beans in sizzling onions and your favourite stock to bring out the flavour – no one will guess they’re canned.
Key ingredients in refried beans
- Canned pinto beans: All you need are two cans of pinto beans.
- Garlic and Onion: To spice up these canned beans, saute them in garlic and onion in your favourite frying oil for the right fattiness, and of course, sauté the beans.
- Serrano pepper: Serrano adds an herbal zest with very little heat.
- Broth: Adding it creates more depth to a super tasty batch of refried beans. You can choose between low-sodium mushrooms, vegetables, and chicken broth.
How to make refried beans
- Fry your aromatics. First, fry the onion, garlic and serrano until the alliums are golden and starting to brown slightly.
- Add canned beans. Next, add the drained beans, toss to combine, then add the stock and bay leaf.
- Simmer the beans. Once the liquid starts to boil, add the salt, stir and continue to cook until the liquid thickens and reduces. Taste and adjust if necessary.
- Mash it up. At this point, begin to fully crush the beans. Let them rest for a few minutes, and serve them hot.
Useful swaps
- This recipe calls for serrano pepper. However, feel free to substitute your favourite fresh or dried paprika. Keep it whole so it lends its flavour to the beans and is not too spicy.
- Feel free to use butter, vegetable shortening or lard instead of vegetable oil such as safflower, avocado or olive. And just like the fat in this recipe, feel free to use your favourite broth.
Storage and makeup tips
You can drain the beans ahead of time and freeze them in an airtight container. Similarly, to store refried beans, refrigerate in an airtight container for up to 5 days.