Refried Beans Recipe

Refried beans are a lot easier to prepare than you think. Homemade refried beans offer a flavor that canned refried beans don't have.

About the beans:

Pinto beans are traditional, but you can also use black beans.

Homemade beans or canned beans?

Canned beans work in a pinch, but traditionally, homemade beans are preferred. If using homemade beans, you can either soak them overnight and then strain them, or the quicker method is boiling the beans in a stockpot in freshwater for about 5 minutes and then letting them sit in hot water for about an hour to soften up and then drain. If using canned beans, put them in a strainer and wash them until water is clear.

Preparation:

Finely chop medium-sized onion and two garlic cloves.

Heat two tablespoons of cooking oil in a medium saucepan on high heat. Add onion and sauté until the onion is transparent. Add chopped garlic and season with salt to taste.

(Optional: add 1-2 Chile de Arbol to onion and garlic.)

Lower to medium heat. Add beans to the pan and add 1 cup of water. Let them cook for 5 minutes if canned; cook for 10-15 minutes if homemade beans are used.

Add 1/2 tablespoon of Cumin and 1/2 tablespoon of Chicken Bouillon, preferably Nour.

Lower to a simmer. Use a bean or potato masher and mash to the desired consistency. Once mashed, let beans cook for five additional minutes, stirring constantly. Turn off the heat and let sit for 3 minutes.

Now you have refried beans! You can enjoy them over rice, by themselves, or, my favorite, with a tortilla with salt!

Enjoy.

Ingredients:

Canned beans or one and a half cups of beans.

Medium-sized onion.

Two garlic cloves.

Two tablespoons of cooking oil.

1/2 tablespoon of Cumin.

1/2 tablespoon of Chicken Boullion.

Salt to taste.

Optional:

1-2 Chile de Arbol.

Photo belong to me.