Refried beans are a staple in our household. I usually make a batch at least every two weeks. There are just so many different ways that you can use a batch of refried beans during the week.
Is is weird that I find refried beans addicting just like candy? If I had to choose between a piece of candy or a side of refried beans, I am going to with the beans every time. Refried Beans are addicting, satisfying and a perfect side dish to complete any Mexican meal.
I prefer to use black beans, but you can make refried beans with your favorite bean. Hector prefers pinto beans, but I gravitate towards the black bean most of the time. The recipe starts with making a pot of beans {frijoles de olla}. You can make up a batch of beans the day before you plan on making the refried beans. Just let the beans cool and store in the fridge until ready to use.
In this recipe, I puree the beans in the blender for a couple of reasons. First, it is quick and easy. No need to stand over the stove mashing the beans by hand. Second, the blender creates a smooth and consistent texture. Sometimes when you mash beans by hand with a bean masher, the beans don't always come out how you wanted them to. The blender saves a lot of time and trouble!
Refried beans are so versatile and I am always finding new ways to use them. Serve along side Authentic Mexican Red Rice {Arroz Rojo}, maybe serve along side Vegan Tinga, or just with some freshly warmed corn tortillas. So many possibilities!!
Be sure to check back this weekend because I will be sharing a masa recipe that features refried beans! It's really good, I promise!
Refried Beans
Refried beans are quick and easy to make. There are just so many different ways that you can use a batch of refried beans during the week. Serve along side your favorite Mexican themed meals. Makes around 3 cups.
Ingredients
- 5 Cups of Black Beans from Frijoles de Olla
- 2 to 2 ½ Cups Cooking Liquid or Water, plus more if needed
- 1 ½-2 Tablespoons Vegetable Oil
- ½ of Large White Onion, finely chopped
- 1 Garlic Clove, finely Minced
- ½ teaspoon Salt, or to taste
Instructions
- Add the cooked beans and cooking liquid to a blender. Blend until desired consistency is reached. Add a little bit more cooking liquid, about a tablespoon at a time, if the beans are having troubles blending. Set aside.
- Heat a large skillet, preferably cast iron, over medium high heat. Add the oil. Add the onion and cook until soft and translucent, about 4-5 minutes. Add the garlic and stir. Cook for 30 more seconds.
- Add the bean mixture and salt to taste, stirring everything together. Reduce heat to medium low. If the beans are bubbling too much, lower heat to low. Cook 10-15 minutes, or until the beans have thickened up.
- If the beans thickened up too much for your taste, just add in a little bit of water.
[…] the masa recipe that I promised a few days ago? Here it is! This recipe for Masa + Black Bean Cakes {Bocoles de Frijol} uses the refried beans […]