Refried beans
Servings: 4 people
- 2 cans (15 ounces each) (480 grams) beans or 3 cups cooked beans or 1 cup dried beans. You can use pinto, black, red kidney, or cranberry beans. You'll also need the canning/cooking liquid.
- 2 tablespoons (2 tablespoons) olive oil
- ½ (½) onion chopped
- 3 cloves (3 cloves) garlic pressed or grated
- 1 (1) jalapeño chopped, optional
- 1½ teaspoon (1½ teaspoon) cumin
- ¾ teaspoon (1 teaspoon) salt or more to taste
- 1 large (1 large) lime the juice
- 1 tablespoon cilantro
- Heat 2 tablespoons olive oil in a large skillet. Add ½ onion and 1 jalapeño (chopped) and sauté for 4 minutes.Add 3 cloves garlic (pressed) and 1½ teaspoon cumin, and sauté 1 more minute.
- Add 2 cans (15 ounces each) beans and their canning liquid. Season with ¾ teaspoon salt.Tip: If you use homecooked beans, add 3 cups of cooked beans and 1 cup of cooking liquid.
- Simmer for 10 minutes or until the liquid thickens.Blend the beans with an immersion blender or mash them with a potato masher.Stir the juice of 1 large lime, then taste it and adjust for salt before serving with 1 tablespoon cilantro.
Nutrition information is an estimate for 1 large serving of refried beans out of 4 servings.
SUBSTITUTIONS
- Beans: you can use pinto beans, black beans, kidney beans, and cranberry beans. If you use dried beans, you need to soak them in water for 8 to 12 hours first, then boil them until tender, about 2 hours.
- Olive oil: We use olive oil because it pairs well with beans and because it's heart healthy. You can substitute butter or lard for olive oil. You can also use avocado oil or another vegetable oil.
- Lime juice: Substitute lemon juice.
- Jalapeños: Optional. Substitute Serrano peppers for more heat or poblano for less heat.
- Meal prep: Ideal for make-ahead meals
- Refrigerator storage: Up to 4 days in an airtight container
- Freezer storage: Up to 3 months
- Thawing: In refrigerator over several hours
- Reheating: Add 2 tbsp water, microwave for 1 minute
