Every self respecting Tex-Mex cook knows how to make pinto beans, spanish rice, and refried beans. And no self respecting Tex-Mex plate is without rice and beans, as well as corn or flour tortillas. If you don’t have 6 hours to make my crock pot pinto beans, there is a easy method at the end of this recipe, but you must soak the beans overnight before starting. If pressed for time I occasionally use salt-free canned. Refried beans are not just for the Tex-Mex combo plate, use them as a side dish, in bean and cheese tacos, for classic Texas Style Nachos, added to queso for dipping or use them to make an awesome torta.
You can also customize the flavor and texture of your refried beans by adding more or less liquid, spices, cheese, or other toppings.
Here is a basic recipe for refried beans that you can follow or tweak to your liking.
- If above mentioned crock pot beans are used eliminate salt, cumin and chili powder-beans are already seasoned.
Ingredients
- 2 tablespoons of bacon grease, lard or vegetable oil (bacon grease preferred)
- 1/4 cup of chopped onion
- 2 cloves of garlic, minced
- 4 cups of cooked pinto beans (or two 15-ounce cans, drained and rinsed)
- 1/2 teaspoon of salt
- 1/4 teaspoon of cumin
- 1/2 teaspoon of chili powder (Gebhardt preferred)
- 1/4 cup of water or chicken broth (or more as needed)
- Optional: shredded cheese, cilantro, sour cream, salsa, etc.
Instructions
- Heat the bacon grease, lard or oil in a large skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until soft and fragrant, about 10 minutes.
- Add the beans, salt, cumin, and chili powder and stir to combine. Mash the beans with a potato masher, a fork, or an immersion blender until you reach your desired consistency. You can leave some beans whole for more texture if you like.
- Add the water or broth and bring the mixture to a boil. Reduce the heat and simmer, stirring frequently, until the beans are thick and creamy, about 15 minutes. Add more liquid if the beans get too dry or stick to the pan.
- Serve hot or warm with your favorite toppings or as part of another dish. Enjoy!
Tips and Tricks
- In order to cook your own pinto beans from scratch, rinse and sort 1 pound of dried beans and soak them overnight in water. Drain and rinse the beans and transfer them to a large pot. Cover them with water and bring to a boil. Reduce the heat and simmer until tender, about 2 hours. Drain and reserve some of the cooking liquid for later use.
- If you want to make your refried beans more flavorful, then add some bacon bits or chorizo sausage to the onion and garlic mixture before adding the beans.
- To make your refried beans cheesy, you can stir in some shredded cheddar cheese or Monterey Jack cheese at the end of cooking. You can also sprinkle some cheese on top of the beans before serving.
- To make refried beans creamy, I occasionally stir in some sour cream at the end of cooking. You can also dollop some sour cream on top of the beans before serving.
- To make your refried beans more spicy add, to taste, minced jalapeño or serrano peppers to the chopped onion and garlic mixture, or add some cayenne pepper, hot sauce, or salsa to the bean mixture while cooking. You can also drizzle some salsa on top of the beans before serving.
- To make your refried beans more colorful, you can garnish them with some chopped cilantro, green onions, tomatoes, or avocado before serving.
Refried beans are a tasty and satisfying dish that can be enjoyed in many ways. They are easy to make at home with simple ingredients and a few steps. You can also customize them to suit your preferences and mood. Try this recipe for refried beans today and see how they will make you say “ole!”.
Thank you! Craig C. aided by A.I.
Don’t Mess with Tex-Mex!
