You’ll never eat refried beans from a can again after trying this easy homemade refried beans recipe! They only take 15 minutes to make, and they’re so versatile…use them as a side dish, as a base for burritos, or in layered bean dip or loaded nachos as well!
Eat out at a Mexican restaurant, and you’ll most likely get a side of refried beans with your meal. A lot of times I make them as a side dish for our favorite Mexican dishes as well.
If you’ve been using canned refried beans, you’ll never go back to them again after you try this homemade refried beans recipe! Honestly, refried beans are so easy to make that it doesn’t make sense to buy them pre-made.
Start by heating a bit of vegetable oil, and sauté your onion until it becomes translucent. Then add your cumin seed. As soon as it becomes fragrant, add your chili powder, and mix the spices together with the onion to combine. Then you’re going to add the pinto beans and chicken broth. If you want to make this vegetarian, go ahead and use vegetable broth. Bring the broth to a boil, reduce heat to medium and cook for about 5 minutes. Mash to get the consistency you want…I usually leave some of the beans whole. It’s really a matter of personal preference. Stir in the chopped cilantro and season with salt to taste.
Feel free to change things up with the recipe as well. Sometimes I use bacon grease to sauté the onion. Other times I sauté a chopped jalapeño along with the onion; other times I add in mixed peppers. You really can’t mess up refried beans.
To me the best thing about them is their versatility. You can use them as a side dish one day, topped with a little shredded cheese.
Then later in the week, you can use the leftovers as a base for burritos. They’re great used in a layered bean dip or as part of your loaded nachos too.
- 1 tablespoon vegetable oil (or bacon grease)
- 1 medium onion, chopped
- 1 teaspoon cumin seed
- 1 teaspoon chili powder
- 3 15.5 oz cans of pinto beans, drained and rinsed
- 2 cups chicken broth
- 1 bunch cilantro leaves, chopped (optional)
- salt to taste
- Heat vegetable oil in pan.
- Add onion, sauté until translucent.
- Add cumin seed and cook until fragrant (happens quickly)
- Add chili powder; stir to mix spices in with onions.
- Add pinto beans and chicken broth.
- Bring broth to a boil, and then reduce heat to medium and cook for about 5 minutes. Mash to desired consistency.
- Stir in cilantro if using and salt to taste.
Nutrition Information:Serving Size: 6-8
Amount Per Serving: Calories: 63Total Fat: 3gSodium: 35mgCarbohydrates: 8gProtein: 2g
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