Mexico- Refried Beans Recipe

Refried Beans

This recipe for refried beans is simple and the result is much tastier than the canned or pouch versions. Although the cooking time is long, most of the time you can leave the pot simmering unattended. I especially like adding a good amount of black pepper for flavour. Surprisingly, there is a little bit of sugar to enhance the flavour of the beans. I’ve used regular pinto beans (sometimes called rose coco in the UK), and I have also used special heirloom beans from Rancho Gordo in California. Can you taste the difference? I would say yes, there is a difference, but both are delicious.

Rancho Gordo beans from California
Beans, Garlic and chilies

Ingredients

1 lb. dried pinto beans
1 Tbs sugar
1 Tbsp salt
3 garlic cloves, peeled
1/2 c. vegetable oil
Black pepper

Instructions

First, rinse the beans and remove any bad beans. Next, put the beans in a large pot and fill with water. Let the beans rehydrate overnight.

The next day, empty the water from the pot and then refill it with fresh water. Add sugar and bring to a boil. Cover the post, lower heat and simmer for at least 1.5 hours. Add more water if necessary during the simmering time.

Add oil, salt and garlic cloves and cook 1 more hour. Then use a hand blender to blend beans and garlic together. Add more water to adjust the consistency. Finally, season with black pepper.

Mash refried beans
Refried beans made from pinto beans

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