So I was always intimidated by the thought of making refried beans. I’m not sure why really. It just seemed a little overwhelming. After I tried the first time, I realized, it’s a piece of cake, as long as you have the time to do it. There’s no overnight soaking, you just boil the beans for a couple hours, sauté and then mash. I mean, that’s pretty much the recipe right there. I hope you enjoy!
Refried Beans Are Easy!
- 2 Cups Pinto beans
- 7 Cups Water
- ¼ T Cumin
- ¼ T Chili powder
- ¼ T Oregano
- ¼ T Garlic powder
- 2 TB Oil
- 1 TB Butter
- ½ Cup Chicken broth
- ½ Cup Reserved water
- ¼ Cup Salsa
- 2 T Salt
- Add beans and water to a large, heavy bottom pot, like a Dutch oven. Bring to a boil, then reduce heat to medium low and simmer, covered, for 2 hours.
- Drain the beans, reserving some of the liquid, about a cup.
- In a large pan, heat the oil and butter, then add the beans.
- Add the spices and cook for 5 minutes, stirring occasionally.
- Add the salt and chicken broth and start pressing down on the bean to smash them.
- Add in the salsa and reserved bean cooking water and keep smashing.
- You can add more of the water to thin out the beans if you would like. Just mash until they’re at a consistency you’re looking for.