We will not judge you if you like refried beans from a can. If you can get over the big, gelatinous can shaped bean tower that comes out of the can, they actually taste ok. But, I beg of you, try making your own Homemade Refried Beans. Why? It is soooo easy, so good, and you will want to kick yourself in the pants for not doing it this way the whole time. You get to control your own fat content, sodium levels...and they taste 10 times BETTER than what is in the can. You ready?
Homemade Refried Beans
These are a great addition to any Mexican meal, including our Breakfast Quesadillas and Carnitas Tacos.
Skillet, hot. Beans drained.
Add salsa and water and, stir. See? Making your own homemade refried beans is easy.
Cook and mash.
More easy homemade recipes:
Baked Lemon Rice
Slow Cooker Black Beans
Fresh Guacamole with Cilantro + Lime
Cheese, melt.
Yep. That's it. Easy peasy, beans and cheesy. (Sorry.)
Homemade Refried Beans
Ingredients
- 3 cups cooked pinto beans or 2 14 oz cans, drained and rinsed
- 2 TB bacon grease or oil
- 2 teaspoon minced garlic
- ¼ teaspoon salt or Sazon seasoning
- ¼ teaspoon black pepper
- ¼ teaspoon onion powder
- ⅛ teaspoon cumin
- ½ cup salsa
- ¼ cup water or chicken broth
- ½ cup shredded sharp cheddar cheese
Instructions
- In a skillet, heat bacon grease and minced garlic until you can smell the garlic and it starts to turn golden. Add drained beans, stir. Sprinkle all seasonings over the beans, stir and cook on medium high heat for 10 minutes. You want the beans to start browning and to soften slightly. Stir frequently.
- Add salsa and water or broth. Combine all ingredients well, and reduce heat to low. With a fork, mash the beans to desired consistency.
- Cook and stir for an additional 5 minutes or until excess moisture is gone.
- Remove from heat, top with shredded cheese. Let the cheese melt and serve.
- For an extra touch, skip the last 5 minutes of cooking and top with cheese. Put in the over under a broiler until the cheese is golden and bubbly.
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