January 21, 2010

Refried Beans

Posted in Vegetables at 11:16 am by Sheila OConnell


Vegetable oil (mild-tasting oil such as Wesson Oil is better than olive oil for this)

2 cloves minced garlic

one chopped onion

2 cans of black beans or pinto beans, drained, but reserve the liquid


1.  Heat about 4 tbsp of oil in a frying pan.

2.  Add the chopped onion and saute until softened and beginning to brown.

3.  Add the garlic and saute for about 30 seconds.

4.  Immediately add about half a can of beans.  Using a big spoon, start mashing the beans in the oil. Once the first spoonful of beans has been mashed completely, keep adding more beans and repeating the process.  The unique taste of refried beans occurs as a result of slowly frying the starches inside the beans in the oil, so you want to add the beans a little at a time, to make sure they all get good and fried.

5.  Once all the beans have been mashed, add a little bean liquid until you get the texture that you want. Keep it a bit looser than you eventually want, as they will continue to firm up as they cool off the heat.

6.  Now all you need to do is salt your beans. The beans need a lot of salt, so just keep adding pinches of salt and tasting until it tastes right.

That’s it.  These beans are great with a sprinkle of cheese on top, or as a filling for bean burritos, on the side with fajitas or tacos, etc.

Posted by Mom


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