These Homemade Refried Beans make my authentic restaurant dreams come true. They are creamy, not spicy, smoky, and go with just about any favorite Mexican dish.
Homemade Refried Beans Tips:
I like to do a double batch of these beans and freeze half for later in the month. I also enjoy making enchiladas and adding beans to the meat that will be stuffed in the enchiladas. It adds additional protein, fiber, and flavor.
FAQ:
Can I make these in the Instant Pot?
I would not. I have tried my own recipe and another recipe with great reviews online and the taste just wasn’t great. It has a somewhat burnt taste in my opinion so I am sticking with the stovetop version as tried and true.
Do the beans freeze well?
Yes, they do freeze well. I wouldn’t freeze more than 2-3 months.
Why don’t you remove the bacon before using the immersion blender?
Authentic refried beans are cooked in lard (pork fat) which gives it great flavor. Bacon has a lot of fat so it helps give the refried beans a more authentic flavor.
Prep Ahead:
The beans can be made ahead of time and reheated in the Instant Pot or on the stove over low heat. I place the beans in a round glass container when reheating. Place the steaming rack and one cup of water at the bottom of the Instant Pot. Put the lid on and set to steam for about 4-5 minutes. Allow the steam to release naturally for about 10 minutes before removing the lid.
Favorite Ingredients:
You can purchase pinto beans in bulk through Azure Standard. I go through a lot of beans in our house and their bulk prices are heard to beat.
Why should I make it?
Let’s face it, canned refried beans just don’t taste great. If doubling the recipe, just freeze the extras in smaller containers so you don’t have to cook refried beans every time you need them. Soaking them also makes them more digestible. Typically, canned foods are cooked in the aluminum can they are stored in, and the food tends to take on the flavor of the aluminum can. It’s not hard to make you’re own. Give it a try!
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Homemaid Refried Beans
Ingredients
- 1 pound dried pinto beans
- 8 ounces uncured smoked bacon (organic if possible)
- ½ of a large white onion cut in half again
- ½ of a fresh jalapeño
- 1 ½-2 teaspoons sea salt (start with less, you can always add more)
- 1 cup Monterey Jack cheese
- 6 cups filtered water
Instructions
- The night before, place beans in a colander and rinse them well. Next, dump the rinsed beans into a large bowl. Ensure there is at least three inches of water above the beans as they will expand. You want the beans covered during the entire soaking process. Leave beans to soak overnight for about 8-10 hours.
- The next morning, drain soaked beans in a colander and rinse them well. Place beans in a stock pot and add about 6 cups of water. Ensure the beans are fully covered. Next, add the bacon, onion, and jalapeño to the pot of beans.
- Place the beans over medium heat until it comes to a boil. Lower the heat to a simmer and cover the pot with a lid. Check the beans about every 30 minutes to ensure they are at a simmer and the beans are not sticking to the bottom of the pot. The beans will cook through in about 2 to 2 ½ hours. The beans should feel very soft and not at all firm. I prefer them to be slightly overcooked as they will turn out creamier.
- Next, remove the jalapeño from the beans to avoid a bitterness from the skin. Remove about one cup of water from the beans and set aside. You may need to add some back in if the beans are too thick.
- Add salt to the beans and then mix with an immersion blender until smooth and creamy. Add additional water from the pot that was set aside earlier if needed. Add cheese to the beans and stir well. Serve and enjoy with your favorite Mexican dish!
Notes
If cooking the beans on a gas stove I have found that it is much harder to keep the temperature at a low simmer on the larger burner. Cook beans on the small burner to keep the temperature more regulated at a true simmer to avoid burning.
Here is a Mexican inspired dish to enjoy these Homemade Refried Beans with:
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