Dining IN: Easy Refried Beans

Now that you know how to prepare homemade tortillas, why not also whip up a batch of homemade refried beans? They’re the perfect accompaniment to any Mexican restaurant-style meal, from tacos to tamales. Plus, homemade refried beans are delicious, nutritious, frugal—and ridiculously easy to make.

Here is my favorite recipe for refried beans, adapted from Betty Crocker’s Mexican Made Easy cookbook. I use pinto beans when I make this dish, but some people also make refried black beans. I’ve never tried it, but it sounds like a delicious alternative!

Easy Refried Beans

In a large, covered pot, bring to a boil:

4 cups water
1 pound (approximately 2 cups) dried pinto beans

Boil two minutes. Remove from heat, and let stand one hour. Add enough water to cover the beans, then stir in:

¼ cup vegetable oil
2 cloves chopped garlic
Salt, cumin, and chili powder to taste (about a teaspoon each)

Heat the mixture to a full boil, then reduce heat and cover. Let the beans boil gently for about two hours, stirring occasionally. You may need to add additional water during cooking.

Once the beans are tender, drain them (save the broth!) then transfer to a frying pan or skillet. Add:

½ cup vegetable oil

Cook the beans and oil over medium heat for about five minutes, stirring occasionally. When beans are well coated with oil, mash them with a potato masher or fork. Add the reserved bean broth, and salt, pepper, chili powder, and cumin to taste. Continue to cook over medium heat about five minutes, or until smooth.

These are delicious topped with shredded cheese and sour cream!