Refried Beans Recipe
Makes about 4 cups
Refried beans are one of the tastiest foods available throughout Mexico. Warm, comforting, and flavourful, they are both cheap and easy to make at home! The most authentic recipes use dried Pinto beans–that’s what we use everyday at all of our Quesada locations!
Use refried beans as a filling for tacos or quesadillas, or on top of nachos. You can also make a delicious dip by placing them in a heatproof dish, top with cheddar or Monterey Jack cheese and broil until melted–then just top with salsa and serve with tortilla chips. Yum!
1.5 cups dried pinto beans
1 clove garlic
1 tsp dried oregano
½ tsp salt
1 Tbsp minced canned chipotles in adobo paste
1 tsp chili powder
½ tsp cumin
- Place pinto beans in a bowl of cold water in the refrigerator and soak overnight (at least 6 hours, up to 48 hours)
- After they have soaked, drain beans and place in a large pot. Add water and cover by 2 inches. Add garlic clove and oregano. Bring to a boil, reduce to a simmer, partly cover pot with a lid and cook for 1 hour, stirring occasionally.
- Stir in salt and continue simmering until beans are soft–about another hour. Add more water if necessary.
- Once beans are done, turn off heat and drain, reserving the cooking water. Place beans back in the pot and add 1 cup of the reserved cooking water–if you don’t have a full cup–top with tap water to make 1 cup.
- Add minced chipotles, chili powder and cumin and blend beans with an immersion blender until smooth. Add more water if too thick, and adjust seasoning, if necessary.
Tip: Refried beans freeze well for up to a month, so make a double batch and freeze in freezer bags to be ready for your next Fiesta!