Homemade refried beans are an easy and economical side dish or filling for tacos. Add your favorite toppings like cheese or cilantro.
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Servings: 10
Ingredients
3tablespoonsshortening
1/2onionchopped
3clovesgarlicminced or pressed
Fine sea saltto taste
60ouncescooked pinto beans(4 15-ounce cans), drained with liquid reserved
1/2teaspoonMexican oregano
Cotija cheese and cilantrofor garnish, optional
Instructions
In a large pan, melt shortening over medium heat. Add onion and a pinch of salt and cook until soft and translucent, 5-8 minutes. Add garlic and cook for 30 seconds, until fragrant.
Add beans and Mexican oregano and stir. Let cook for 5 minutes.
Pour in 1 cup of the reserved bean liquid and stir. Reduce heat to low while you use a potato masher or the back of a spoon to mash the beans. (You can also transfer to a blender or food processor to blend until smooth.)
Add more liquid as needed to achieve desired consistency; you can make the beans smooth or leave some larger pieces.
If desired, garnish with cheese and chopped fresh cilantro. Serve warm.
Notes
Make sure to drain the beans over a bowl to collect the liquid. You will need at least 1 cup of bean broth, water, or vegetable stock to thin the beans for mashing.
This makes a generous amount of beans. You can freeze the extra or reduce the recipe by half.