Refried beans is a classic and a staple dish in Mexican and Tex-Mex cuisine, but it’s also popular in other Latin American countries.
It’s an incredibly easy to make recipe and only requires a few ingredients, but it’s so flavorful. You just need to sautée the veggies, beans and spices, add some water, cook for a few minutes and mash, that’s all.
How can you use refried beans? It’s delicious just by itself, as a dip with some tortillas or tortilla chips. You can also use it to make all kinds of Mexican dishes, like burritos, tacos, enchiladas, quesadillas, you name it!
ingredients for refried beans
These are the ingredients you’ll need to make this refried beans recipe:
Extra virgin olive oil – I’m Spanish, so I use extra virgin olive oil to cook most of my dishes. However, any type of oil is okay. I always use extra virgin oils when possible because they’re healthier. Use some water or vegetable stock for and oil-free version.
Garlic – Fresh garlic is ideal, but garlic powder will do.
Onion – I prefer to use fresh onion, but onion powder is a good alternative.
Pinto beans – Feel free to use any canned beans you want (this recipe is also delicious with black beans), or cook them from scratch.
Salt – I always use Himalayan pink salt. Any type of salt is okay, though.
Red pepper flakes – Feel free to use chili powder, fresh chilies, or anything you want to make your refried beans spicy. This is an optional ingredient, so you can omit it if you’re not into spicy food.
Water – You could add some vegetable stock instead, but I prefer to use water to reduce the amount of sodium in the dish.
How to make refried beans
Add the oil to a skillet and when it’s hot, cook the garlic and onion over medium-high heat for 5 minutes or until golden brown, stirring occasionally. You can also use some water or vegetable stock instead of the oil.
Add the beans, ground cumin, salt and red pepper flakes, stir and cook over medium heat for 2 to 3 minutes, stirring frequently.
Add the water and shmmer for 5 to 10 minutes, stirring occasionally.
Mash the beans using a potato masher, a fork or an immersion blender.
Serve immediately or keep leftovers in an airtight container in the fridge for 4 to 5 days.