Description
A simple, comforting recipe for creamy refried beans made from dry pinto beans with aromatic spices, perfect for cozy meals like taco nights or burrito bowls.
Ingredients
Scale
- 1 cup (200 grams) dry pinto beans
- 4 cups (32 fl oz / 950 ml) water for soaking and cooking
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 3 tablespoons vegetable oil (or olive oil/avocado oil)
- 1 teaspoon cumin
- 1/2 teaspoon chili powder (optional)
- Salt to taste (start with 1 teaspoon)
- 1/4 teaspoon freshly cracked black pepper
- 1/2 cup (4 fl oz / 120 ml) vegetable broth or water to adjust consistency
- 1 tablespoon fresh lime juice
Instructions
- Rinse and soak the beans: Place 1 cup dry pinto beans in a fine mesh strainer and rinse under cold water, removing any debris or shriveled beans. Transfer to a large pot and cover with 4 cups water. Soak overnight for at least 8 hours. (For quick soak, boil beans for 2 minutes, then let sit covered for 1 hour.)
- Drain and rinse the soaked beans under cold water.
- Cook the beans: Return beans to the pot and add fresh water to cover by about 2 inches. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cover and cook for 1 to 1.5 hours until beans are tender but not falling apart. Stir occasionally, adding water if needed to keep beans submerged.
- Sauté aromatics: Heat 3 tablespoons vegetable oil in a skillet over medium heat. Add chopped onion and cook until translucent and lightly golden, about 5-7 minutes. Add minced garlic and cook 1-2 minutes until fragrant. Stir in cumin and chili powder, cooking briefly to bloom the spices.
- Combine and mash: Drain beans, reserving about 1/2 cup cooking liquid. Add sautéed onions, garlic, and spices to the beans. Mash gently with a potato masher or wooden spoon, adding reserved cooking liquid or vegetable broth gradually to reach creamy consistency. (Optional: use immersion blender for ultra-smooth texture, but avoid overblending.)
- Season and finish: Stir in salt to taste and freshly cracked black pepper. Add fresh lime juice and adjust seasoning as needed.
- Serve warm: Transfer to a serving bowl, drizzle extra oil or melted butter if desired, and garnish with fresh cilantro or sliced jalapeños.
Notes
Soaking beans reduces cooking time and improves digestibility. If you forget to soak, expect longer cooking time. Avoid overblending to maintain rustic texture. Add reserved cooking liquid gradually to achieve creamy consistency without making beans soupy. Salt after cooking to prevent toughening beans. Use low or no-sodium broth for a low-sodium version. Garnish with fresh cilantro or jalapeños for extra flavor.
- Prep Time: 10 minutes (plus soaking time)
- Cook Time: 1 to 1.5 hours
- Category: Side Dish
- Cuisine: Mexican
Nutrition
- Serving Size: About 1/2 cup per se
- Calories: 180
- Sugar: 1
- Sodium: 300
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 24
- Fiber: 8
- Protein: 9
Keywords: refried beans, creamy beans, pinto beans, homemade refried beans, vegan beans, Mexican side dish, easy bean recipe