A Mexican side sensation everyone will want to try!
The words Refried Beans come from the Spanish name for the dish—frijoles refritos. In Spanish “refritos” means “well fried”.
Usually, for Mexican style refried beans, are used pinto beans. But black beans are also wonderfully prepared this way too.
Refried Beans are a great side option to eat with a delicious and juicy steak, with some enchiladas, or even with lots of taquitos and burritos.
- 4 cups of cooked beans
- 3 T. healthy fat for sauteing
- 1 cup of chopped onions
- 5 cloves minced garlic
- 2 1/2 t. cumin
- 2 t. paprika
- 2 t. sea salt
- 1/2 t. chili powder
- 1/2 t. black pepper
- Milk, as needed
1. Place the beans in a large bowl, cover with an ample amount of water and allow to soak overnight.
2. The next day, drain and rinse the beans. Cover them with fresh water and continue to let soak until tender. You will cook them later.
3. In a large pot or saucepan, saute the onions in the fat until they are soft and translucent. Add the minced garlic and cook for 1-2 minutes.
4. Add the beans. If your beans are without liquid, you may need to add extra water or milk.
5. Stir in the cumin, paprika, salt, chili powder, and black pepper. Allow it all to cook on low heat for 10-20 minutes.
6. Once the beans have cooked down for a while and the flavors have had time to incorporate, mash them with a potato masher.
As a suggestion, you can also add some smokey flavor in the beans by adding a bit of chipotle powder, sauce, or chipotle Tabasco. Just in case you want extra flavor.