Refried Beans Recipe
Rich, creamy, and flavorful homemade vegetarian side dish that brings authentic Mexican cuisine vibes to the table.
Ingredients
- 1 pound dry pinto beans sorted and rinsed
- 1 medium white onion finely chopped
- 3 cloves garlic minced
- 1 tsp ground cumin lightly toasted
- 1/2 tsp smoked paprika adds a warm depth
- 4 cups water or low-sodium vegetable broth broth for more flavor
- 2 Tbsp extra-virgin olive oil or avocado oil
- 1/2 tsp sea salt plus more for seasoning
- Fresh lime wedges for serving
- Chopped cilantro for garnish
Instructions
- Cover beans with water and let sit for 8-12 hours to soften the skins.
- Boil beans in water or broth until tender, then drain and reserve cooking liquid.
- Cook onion, garlic, cumin, and paprika in oil until fragrant.
- Combine cooked beans with onion-spice mix and mash to desired consistency.
- Stir in salt and lime, adjust seasoning to taste.
- Stir constantly over low heat until flavors meld and beans thicken.
- Garnish with cilantro and lime wedges and serve warm.
Notes
For extra-silky beans, blend longer; for a homey feel, mash less. Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
Nutrition
Calories: 120kcalProtein: 7gFiber: 6g
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