Refried beans are a staple for Mexican Food, and go great with practically any dish - as a side or appetizer! This recipe utilizes home boiled beans, but you may substitute with canned beans that are drained and rinsed.
Prep Time: 1 Minutes | Cook Time: 4-6 Minutes | Total Time: 5-7 Minutes
Special Equipment
1 Saucepan
Potato Masher
Ingredients (US Standard)
1/2 cup Vegetable Oil, melted (Or substitute with preferred cooking oil)
3 cups Boiled Beans, drained (or substitute with 1.5 (15oz) cans of Mayocoba/Peruvian/Canary Beans that are drained and rinsed)
1/2tsp Chicken or Vegetable Bouillon, or more to taste (optional) (Substitute with Better Than Bouillon for MSG-Free)
1/2tsp Salt, or more to taste (optional - use if bouillon is omitted)
Ingredients (Metric)*
120mL Vegetable Oil, melted (Or substitute with preferred cooking oil)
641g Boiled Beans, drained (or substitute with canned Mayocoba/Peruvian/Canary Beans that are drained and rinsed)
2g Chicken or Vegetable Bouillon, or more to taste (optional) (Substitute with Better Than Bouillon for MSG-Free)
2.8g Salt, or more to taste (optional - use if bouillon is omitted)
*All metric units are converted and should be considered more or less.
Method
Add oil to sauce pan and heat on Medium, until it starts to slightly bubble (about 2-3 minutes)
Carefully add the beans to the pan. Use Caution - there is a good chance the oil will jump.
Add Bouillon or Salt. Then, while beans are cooking in the oil, use potato masher to mash them.
Continue mashing as they cook, until they are thick and smooth - this may 2-3 minutes. Beans may even start to puff and boil as you mash ~ this is okay and will only enhance the flavor (just be sure to keep mashing to prevent them from burning to the saucepan).
Once beans are at desired consistency, taste. Add salt if needed, and serve immediately.
Nutritional Data
Yield: About 3 cups
Servings: 6
Serving Size: 1/2 Cup
Calories: 200 | Protein: 5 | Carbs: 15 | Fiber: 9 | Fats: 19
*Nutritional data may vary depending on type of cooking oil used.*
This is a family recipe and is not derived from another existing recipe. Please give proper credit if re-posting.
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