A wonderful side dish for any Mexican meal with a great taste that is so easy and healthy. What could be better? No disgusting cans of pasty beans for you.
I have always loved refried beans but only some the restaurant versions, not those cans. Then the idea of lard just does something to my arteries. Plus the term “refried” has put my Gringo tail off. So now I know that frijoles refritos means “well-fried beans,” not “refried beans.” “Fry” has nothing to do with it.
I love cooking Mexican at home, but my side dishes are lacking. I make a great guacamole but not much else. Now I have another side for Mexican night. As an extra plus, it uses things I have on hand, and I LOVE IT.
Based on a Food Network / Ellie Krieger recipe that has a solid 5-star rating I did only a few minor changes. Many of the comments felt there was too much broth making the beans too thin. I think the recommended 2/3 cup of broth is just right but adjust to your preferred texture.
I do love refried beans…
I think you can do anything you want with this recipe. After all, a recipe is just a guide. The original has cilantro which we don’t like, but I did put it in as an option. Add some jalapeno for some heat, use black beans or anything else you want.
Start with things you always have on hand.
Heat two t oil over medium-high heat. Chop 1/2 medium onion finely and add to the oil. Cook until starting to clear, about 3 minutes. Then add one t chili powder and two cloves of minced or crushed garlic. Cook 1-2 more minutes.
Drain and rinse one 15 oz. can of pinto beans. Add the beans and 2/3 cup of chicken or vegetable broth. Also salt and pepper to taste. I did 1/2 t kosher salt and 1/4 t pepper, and it was just right for us.
Continue over medium to medium high heat until beans are completely heated, about 5 minutes. Now just mash with a potato masher to the consistency you want. You can add more broth if needed. Option: add 2 T chop cilantro here and stir in if desired.
My heart skips a beat in a good way.
July 2, 2016