Refried Beans

Learn how Easy it is to Make your own Refried Beans | The Baking Beauties
I love foods with a Mexican flare. I like the cheeses, the spices, it’s all good. And like most things, homemade Refried Beans taste better than those that you can get in a can. Those in a can, they do when you need to add them to a casserole, or something like that. but, I wouldn’t want to eat them alone, with chips. THESE beans, however, topped with a little cheese (melted, maybe?), and you’re ready to dig in with your tortilla chips.

Be warned, they do take a while to make, but they can be made either on the stove, or in the slow cooker, I’ve done it both ways without a problem. It also makes a large batch, so if you are not going to use them all within a week, once they have cooled you can put them in a heavy zipper bag and freeze them for the next time you need Refried Beans.

Refried Beans
Author: 
 
Ingredients
  • 1 onion, peeled and halved
  • 3 cups dry pinto beans, rinsed
  • 1/2 cup fresh jalapeno pepper, seeded and chopped (optional)
  • 2 tablespoons minced garlic
  • 3 teaspoons salt
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon ground cumin (optional)
  • 2 teaspoons gluten-free chicken bouillon
  • 9 cups water
Instructions
  1. Place all ingredients into a slow cooker (or heavy bottomed stock pot). Stir to combine.
  2. For the slow cooker, cook on high for 8 hours, adding more water as needed. Note: If more than 1 cup of water has evaporated during cooking, the temperature is too high.
  3. For the stove top, bring to a boil, then turn the heat down to low and cover, stirring occasionally. Cook for 4-5 hours, or until the beans are tender. Add more water if more than 1 cup of water has evaporated during cooking.
  4. Once the beans have cooked, strain them, reserving the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain the desired consistency.
Notes
Adapted from AllRecipes.com

 

Comments

  1. Carolyn-What Life Dishes Out says

    I need to try this! I love refried beans, but I hate the BPA in the can lining! It's nice to open a can in a hurry, but if these freeze as well as you say, that would totally be the way to go. Dried beans are way cheaper, too. :-)

  2. Kim-Cook it Allergy Free says

    Oh my goodness!! I love making refried beans! I am so going to use this recipe next time as they look absolutely DIVINE!!! I can seriously eat homemade refried beans with just a spoon. I do not even need a chip! Thanks for the recipe! 😉

  3. honeybeecooksjackfruit says

    Hi there. This is my first visit to your blog, (love the refried beans btw!) and I read your post from a few days back about rude comments. I can't believe someone would even say that. I looked around, and didnt see a single "gross" photo. Your food looks terrific!! Those cinnamon rolls are drool-worthy and I could never tell they are gluten free (Im bookmarking those!). Dont let the negative ones get ya down.
    -from another nonphotographer in a dark kitchen :)

  4. betty r says

    Jeanine..super job on your photo of refried beans..you did great on making them look 'pretty'.
    I love refried beans..do you know that they are quite tasty without onions?? :)
    And now I am hungry for Mexican food..

  5. Jeanine says

    @Carolyn-What Life Dishes Out Carolyn, you should definitely give these a try! It's nice to know you can make things quite simply, that we usually get out of a tin. Just takes a little time, but if you use your slow cooker, it's not that it needs to be tended to, just mixed & left! :)

  6. Jeanine says

    @betty r Hehe, Betty, I bet they are tasty without onions as well. :) And thanks for the comment on the photo…refried beans are NOT very photo friendly.

  7. Andrea says

    Do you remove the onion before mashing, or just sort of mash it in? I went with door #2 when I made these today, but I think I probably should have removed them, as they didn’t mash up very well.

    • says

      Actually, I leave the onion in. After cooking for 3+ hours, they are pretty soft, and I haven’t had a problem mashing them (and we’re not huge onion fans here), but I’ve never seen chunks after mashing. HTH.

      • Andrea says

        Thanks! There were definitely big chunks of onion in mine, but maybe I just didn’t mash vigorously enough. It was delicious, nonetheless.

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