Authentic Homemade Refried Beans
These flavorful, creamy refried beans taste better than any restaurant version and are surprisingly simple to make. Perfect as a side dish or as the base for many Mexican recipes.
Servings 8
Calories 134kcal
Ingredients
- 2 cups dried pinto beans rinsed and sorted
- 6 cups water
- 2 bay leaves
- ¼ cup bacon drippings
- 1 bunch cilantro stems only chopped - this is the portion below the leaves.
- ½ cup chopped onions
- 3 teaspoons chopped garlic
- ½ teaspoon ground cumin
- 1 teaspoons salt
Instructions
Instant Pot or Pressure Cooker Directions
- Put the beans, bay leaves, water, bacon drippings, cilantro stems, chopped onion, and cloves of garlic in the pressure cooker. Stir to combine.
- Lock the lid on the pressure cooker, and bring the cooker up to high pressure.
- Cook on high pressure for 30 minutes in a stovetop pressure cooker or 36 minutes in an electric pressure cooker.
- Turn off the heat and let the pressure come down naturally for about 10 minutes.
- Remove the lid and discard the bay leaves.
Stovetop Directions
- Put beans into a pot and cover beans with at least 3 inches of water - about 3 quarts for 2 1/2 cups of dry beans.
- Bring to a boil and then lower heat to simmer, covered, for about 2½ hours. The cooking time may vary, the beans are done when the skins just begin to burst.
- Saute the bay leaves, cilantro stems, chopped onion, and garlic cloves with the bacon drippings. Saute until the onions and garlic are softened, and the onions are translucent.
- Discard the bay leaves and add the mixture to the beans.
Mashing the Beans
- Drain the beans, and reserve the water.
- Use an immersion blender to mash the beans. Pulse gently, add some of the water that was reserved back to the beans. The amount of water that you will add will depend on how thick you want the beans. I recommend starting with 1/2 cup of water, and adding additional water until you get the consistence you desire.
Video
Recipe Tips
The key to exceptional refried beans is controlling the texture. Rather than creating a completely smooth puree, aim for a mixture that still has some bean pieces for character. When using the immersion blender, pulse in short bursts rather than running it continuously. For the most authentic flavor, cook your beans from dried rather than using canned beans. The slow cooking process allows the beans to absorb all the aromatic flavors, creating a depth that simply can't be achieved with canned beans.
Nutrition
Calories: 134kcal | Carbohydrates: 12g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 312mg | Potassium: 205mg | Fiber: 4g | Sugar: 0g | Vitamin A: 15IU | Vitamin C: 1.6mg | Calcium: 32mg | Iron: 1.1mg
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