Every time I mention that I make my own refried beans, I get comments and emails asking for the recipe. Well, there really isn’t a recipe, but if you want the method to my madness to try own your own, here it is!
I started making refried beans at about the same time I did the forehead slap and started cooking my own dry beans. I try to keep cooked beans in the freezer for convenience, and it costs so much less than opening a prepared can from the store.
Please excuse my mess.
Homemade Refried Beans
- ¼ cup oil (I use coconut oil)
- 5ish cups cooked pinto beans (black beans would work fine, too)
- ½ – 1 cup water
Optional seasonings and add-ins:
- chili powder
- chopped onion
- shredded cheese
Heat oil in a large, heavy skillet. (I love my cast iron skillets!) Pour cold pintos in the hot oil. Mash with a potato masher (or a fork if your children have hidden the potato masher; whatever works). As you mash, add water a little at a time until you reach the desired consistency. ***Beans will thicken as they cool.*** Stir in seasonings to taste.
Serve beans as a side dish topped with cheese, or serve in a variety of Mexican-flare foods:
- brown bag burritos
- pan burritos
- bean and cheese burritos or quesadillas
- loaded tostadas
- smothered beans and rice burritos
- skillet enchiladas
What are your favorite bean-heavy meals?