Every other weekend I make these refried beans; they are a hit with my whole family. They are easy to make, quick, and delicious. A traditional recipe for refried beans calls for homemade Frijoles de Olla, which is delicious but takes a long time to prepare.
However, I prefer canned beans because they are much quicker, more convenient, and taste just as good. Plus, you can vary the canned beans according to what you have on hand or use leftover boiled beans/ frijoles de Olla (you'll need about 3 cups).
I added onion, garlic, Knorr Chicken bouillon to enhance the flavor, and jalapeno for a mild kick. These Refried Beans can be served with any Mexican or Latin American food. Bean dip is our favorite way to eat them, along with tortilla chips and a generous amount of cheese dip or crumble Queso fresco on top. You can also add them to tacos, burritos, nachos, tostadas, and quesadillas.
How to Make Refried Beans
Note: The full instructions are provided in the recipe card below.
Heat the oil in a large skillet over medium heat. Add the onion and minced serrano and cook until very tender, about 8 minutes. Stir in the garlic and cook for 2 minutes more.
Next, stir in the beans, chicken bouillon, and water and cook, frequently stirring, until slightly thickened, about 5 minutes. Mash the beans coarsely with a hand blender or potato masher, adding more water to moisten them if needed.
Simmer until beans are thick but not pasty, about 2 to 5 minutes. Taste and adjust the season with chicken bouillon or kosher salt to taste. Stir in the cilantro if desired, and serve.
Related Recipes:
- Easy Chicken Quesadilla
- Homemade Cheese Dip
- Mexican Hot Cocoa
- Mexican Cafe de Olla
- Roasted Tomatillo Salsa
- Lime Crema
Recipe
Easy Refried Beans
Ingredients
- 4 tablespoon extra virgin olive oil
- 1 minced serrano or 2 jalapeno pepper , seeded and finely minced, or 4 whole dried chile de Arbol
- 1 small onion , diced
- 2 cloves garlic , minced
- 2 (15.5ounce) cans pinto beans, black beans, or red beans, preferably low-sodium drained and rinsed well
- 1-½ to 2 cups water , plus more if needed
- 2-½ teaspoons Knorr chicken flavored bouillon or kosher salt adjust to taste
- ¼ cup fresh cilantro leaves , chopped (optional)
Instructions
- Heat the oil in a large skillet over medium heat. Add the onion and minced serrano and cook until very tender, about 10 minutes. Stir in the garlic and cook for 1 minute more.
- Next, stir in the beans, chicken bouillon, and water and cook, stirring frequently, until slightly thickened, about 5 minutes.
- Mash the beans coarsely with a potato masher, adding more water to moisten; if needed. Simmer until beans are thick but not pasty, about 2 to 5 minutes. Taste and adjust season with chicken bouillon or kosher salt to taste. Stir in the cilantro if desired, and serve.
Notes
- Store Mexican Rice in the refrigerator in an airtight container for up to 3 days. To Reheat, in a microwave-safe bowl, splash 1 to 2 tablespoons of water over the top, cover with a damp paper towel, heat it for 20 to 30 seconds, stir using a fork, and repeat for about 2 minutes or until heated. Alternatively, you can heat it on the stovetop over low heat until hot, adding 1 or 2 tablespoons of water if needed.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
