Quick & Simple Refried Beans
We eat a lot of Mexican food here in my house, and I have found that this quick & simple refried beans recipe is perfect for busy weeknights. Adding some garlic, onion, and jalapeno to the pinto beans made them extra flavorful. My husband and I loved these refried beans and thought they paired well with beef enchiladas and some Mexican rice. To my dismay, our kids preferred the regular store-bought refried beans from the can.
Quick & Simple Refried Beans
Ingredients:
- 1 tbsp olive oil
- 2 tbsp yellow onion, diced finely
- ¼-½ jalapeno, diced finely
- 1 clove of garlic, minced
- ¼ tsp dried cumin
- ¼ tsp dried oregano
- ¼ tsp chicken bouillon granules or (caldo con sabor de pollo)
- Sea salt and freshly cracked black pepper to taste,
- 2 cans of pinto beans, drained & rinsed
- ½ cup chicken broth
- Cotija cheese, finely grated, serving
How to Make Quick & Simple Refried Beans:
Heat the olive oil in a large saucepan over medium heat. Once hot, add the diced onion and jalapeno, and cook, stirring often, until tender and golden, about 3-4 minutes.
Add the garlic, cumin, oregano, sea salt, and freshly cracked black pepper to taste, and stir constantly for 60 seconds.
Add one can of beans with chicken broth. Use a potato masher or fork until well mashed.
Add the second can of whole beans to the mashed beans. Mix and mash to your desired consistency.
Cook on low for 5 minutes. Taste and re-season if needed.
Serve topped with cotija cheese. Enjoy.
Equipment
Ingredients
- 1 tbsp olive oil
- 2 tbsp yellow onion diced finely
- ¼-½ jalapeno diced finely
- 1 clove of garlic minced
- ¼ tsp dried cumin
- ¼ tsp dried oregano
- ¼ tsp chicken bouillon granules or caldo con sabor de pollo
- Sea salt and freshly cracked black pepper to taste
- 2 cans of pinto beans drained & rinsed
- ½ cup chicken broth
- Cotija cheese finely grated, serving
Instructions
- Heat the olive oil in a large saucepan over medium heat. Once hot, add the diced onion and jalapeno, and cook, stirring often, until tender and golden, about 3-4 minutes.
- Add the garlic, cumin, oregano, sea salt, and freshly cracked black pepper to taste, and stir constantly for 60 seconds.
- Add one can of beans with chicken broth. Use a potato masher or fork until well mashed.
- Add the second can of whole beans to the mashed beans. Mix and mash to your desired consistency.
- Cook on low for 5 minutes. Taste and re-season if needed.
- Serve topped with cotija cheese. Enjoy.
I use canned chicken stock instead of liquid from the canned beans. just my preference.