I’m a bit confused. Can you tell by the title?
I’m making pinto beans from scratch and blending them, but I’m not refrying them. Yet they are still called refried beans. See why I’m confused?
I think, (I could be wrong) Mexican restaurants would cook pinto beans like I’m doing here. After the beans were mashed they cook or “fry” them in a pan of lard. Just to let you know, that is NOT happening in this recipe.
Why are we so conditioned to buy cans of refried beans, when they are so darn easy to make? And, in my opinion so much more delicious, and by far more economical when made from scratch.
Whether they are made on the stovetop or in a slow cooker, it’s simple to do (I’ve provided both directions below).
Want to know a secret? I don’t even soak my beans, I never have and probably never will! Soaking is just one extra step I always forget, and a lot of times I decide in the morning I want bean burritos for dinner. When you make refried beans yourself, you can add whatever seasonings you like, if you love the taste of garlic, add a few more fresh garlic cloves. Don’t like cumin, just don’t add it.
There are so many wonderful recipes you can make with refried beans. Check back to see what I’ve made.
- 2 Pounds Pinto Beans
- 1 Large Onion - cut into 4 pieces
- 3 Garlic Cloves - peeled
- 1 14.5 oz. Can Chicken Broth or Vegetable Broth
- 2 Tablespoon Salt
- 1 Tablespoon Pepper
- 1 Teaspoon Sweet Paprika
- 1 Teaspoon Cumin
- 1 Teaspoon Italian Seasoning
- 4 Shakes Tabasco
- 9 Cup Water, or more if needed
- Rinse beans in a colander.
- Place beans and all ingredients in a large stockpot.
- Cook over med-high heat, so beans are at a constant slow boil for 3 hours or until beans are tender. Stirring occasionally.
- Drain beans keeping about 3 cups of the cooking liquid in a separate bowl.
- Return beans to the stockpot.
- Add about 1 cup of the liquid back into the stockpot.
- Using and immersion blender or a potato masher, mash the beans, onions, and garlic to your preferred consistency. Add more liquid as needed.
- Taste and add more seasoning if needed.
- **While cooking, always have the water at least 2 inches over beans.
- TO MAKE THE BEANS IN A SLOW COOKER
- Place the all of the above ingredients in a slow cooker.
- Cook on HIGH for 4 - 5 hours
- Cook on Low for 6 -8 hours
- Then follow the above instructions once the beans are cooked.
Let me know what your favorite recipe using refried beans is.
Until Next Time…
XOXO
I don’t make them. But this recipe looks so darn yummy I may just try it.
Carol, it is so easy, you will wonder why you haven’t been homemaking them sooner. I always make extra, I freeze them, so I always have them on hand.
You’re so right- refried beans only need to be mashed. I love your recipe! Hungry already!
Thanks, Cheryl!
You know, there is just such visualization with the word “lard”. I picture a kitchen a century old with frying pans full of oil, or lard!
I have never made something like that. I’m glad you don’t soak the beans. I always read about that and wonder.
My mouth is watering, but I’ve just been put on an ultra low salt diet so savoring that photo and reading the recipe is as close as I’m going to get to making this. (On the other hand, I might be able to get away with it if I delete the salt and use low fat broth… maybe?)
I have never been a fan of refried beans but they do sound pretty yummy here. I would try yours in a heartbeat!