Easy Refried Beans
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.
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
- ½ cup water , plus more if needed
- 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
How to Store & Reheat
Store: Mexican Rice in an airtight container for up to 3 days in the refrigerator.
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 through. Alternatively, you can heat it on the stovetop over low heat until hot, adding 1 or 2 tablespoons of water if needed.
Make-Ahead
Make the refried beans a day ahead and keep them in the refrigerator in an airtight container for up to 3 days. Follow the Reheat Instructions above.
How to Freeze
Many blogs claim it can be frozen, but I think it does not freeze well and loses its flavor and texture. Therefore, I do not recommend freezing it.
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.
Nutrition Facts
Easy Refried Beans
Amount per Serving
Calories
111
% Daily Value*
Fat
11
g
17
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
8
g
Cholesterol
1
mg
0
%
Sodium
51
mg
2
%
Potassium
50
mg
1
%
Carbohydrates
3
g
1
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
1
g
2
%
Vitamin A
85
IU
2
%
Vitamin C
6
mg
7
%
Calcium
9
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
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