Easy Refried Beans
Easy Refried Beans
Ingredients
For Cooking the Beans
- 2 pounds pinto beans
- 2 garlic cloves, large
- 1/4 onion
For the Flavor Base
- 1/2 tomato
- 1 piece onion
- 1 small piece jalapeño
- 3 garlic cloves, small
- 1/4 cup water
For Refrying
- 2 tablespoons lard, or oil
- 1 tablespoon tomato bouillon
- as needed salt, to your liking
Instructions
- 1
Cook the pinto beans: In a pressure cooker, combine the 2 pounds of pinto beans, 2 large garlic cloves, and 1/4 onion. Cook for approximately 35 minutes until the beans are tender.
⏱️ 35 min
- 2
Prepare the blended mixture: To a blender, add 1/2 tomato, a piece of onion, a small piece of jalapeño, 3 small garlic cloves, and 1/4 cup of water. Blend until smooth.
⏱️ 5 min
- 3
Sauté the blended mixture: In a large pan, melt 2 tablespoons of lard (or heat oil) over medium heat. Once the lard is melted, carefully add the blended ingredients to the pan.
⏱️ 2 min
- 4
Add bouillon and cook: Stir in 1 tablespoon of tomato bouillon into the blended mixture in the pan. Mix very well and cook for about 5 minutes, stirring occasionally, until the mixture has deepened in color and is fragrant.
⏱️ 5 min
- 5
Add and mash beans: Once the blended mixture has cooked, add 4 cups of the cooked pinto beans (frijoles de la olla) to the pan. You can adjust the amount of liquid from the cooked beans to your desired consistency.
⏱️ 3 min
- 6
Mash and season: Begin to mash the beans using a potato masher. Mash to your desired consistency; some prefer a less liquidy texture with some whole bean pieces. Add salt to your liking and continue to mash until well combined and seasoned.
⏱️ 10 min
- 7
Serve: The refried beans are ready when they have reached your preferred consistency. For a smoother texture, you can blend a portion of the beans with a little extra liquid from the cooked beans.
Kitchen Tools
Nutrition Facts (per serving)
Easy Refried Beans
For Cooking the Beans
- 2 pounds pinto beans
- 2 garlic cloves, large
- 1/4 onion
For the Flavor Base
- 1/2 tomato
- 1 piece onion
- 1 small piece jalapeño
- 3 garlic cloves, small
- 1/4 cup water
For Refrying
- 2 tablespoons lard, or oil
- 1 tablespoon tomato bouillon
- as needed salt, to your liking
Instructions
- 1
Cook the pinto beans: In a pressure cooker, combine the 2 pounds of pinto beans, 2 large garlic cloves, and 1/4 onion. Cook for approximately 35 minutes until the beans are tender.
⏱️ 35 min - 2
Prepare the blended mixture: To a blender, add 1/2 tomato, a piece of onion, a small piece of jalapeño, 3 small garlic cloves, and 1/4 cup of water. Blend until smooth.
⏱️ 5 min - 3
Sauté the blended mixture: In a large pan, melt 2 tablespoons of lard (or heat oil) over medium heat. Once the lard is melted, carefully add the blended ingredients to the pan.
⏱️ 2 min - 4
Add bouillon and cook: Stir in 1 tablespoon of tomato bouillon into the blended mixture in the pan. Mix very well and cook for about 5 minutes, stirring occasionally, until the mixture has deepened in color and is fragrant.
⏱️ 5 min - 5
Add and mash beans: Once the blended mixture has cooked, add 4 cups of the cooked pinto beans (frijoles de la olla) to the pan. You can adjust the amount of liquid from the cooked beans to your desired consistency.
⏱️ 3 min - 6
Mash and season: Begin to mash the beans using a potato masher. Mash to your desired consistency; some prefer a less liquidy texture with some whole bean pieces. Add salt to your liking and continue to mash until well combined and seasoned.
⏱️ 10 min - 7
Serve: The refried beans are ready when they have reached your preferred consistency. For a smoother texture, you can blend a portion of the beans with a little extra liquid from the cooked beans.