You don't have to live south of the boarder to make your own refried beans, and for the record, they aren't actually fried twice, not even once! Aside from the confusion on the name or the history behind them, refried beans, made right, are soooo good, and easy too! I use the crockpot to cook my beans for this dish, it's just easier.
| Spicy Refried Beans |
Prep time: 5 mins
Cook time: 120 mins
Total time: 2 hours 5 mins
Serves: 10
Ingredients
- 2 1/2 cups of dry pinto beans
- 3 quarts of water
- 2 tbsp olive oil
- 1 cup onion, finely chopped
- 2 tbsp red pepper flakes
- 1 tbsp paprika
- 1 tsp cayenne pepper
- 1 cup water
- Salt
- Cheddar cheese
Directions
- Rinse the dried beans in water making sure to get rid of any dirt that might be hanging out.
- Add the beans to a large pot and cover with water. (Make sure there is about 4 inches of water above the dried beans – they will soak up a lot of water)
- Cook the beans for 2 1/2 hours. Bring the water to a boil and the cover and reduce to a simmer.
- Once the beans are cooked, drain the excess water and set aside.
- In a large skillet add the olive oil over medium high heat. Saute the onions along with the red pepper flakes, paprika and cayenne pepper for about 5 minutes. Add in the drained beans and 1 cup of water. Using an immersion blender, lightly blend the beans until they have a consistency of mashed beans. Season with salt as needed.
- Serve with shredded cheddar cheese.
I use this recipe from What's Gaby Cooking because it's spicy but not too hot and just the right amount of flavor so the beans can be used in many dishes, and if you cook a bag of dry beans, you will get many meals! Paired up with homemade flour tortillas, you have a true Mexican feast! Don't be shy, try your hand at making your own refried beans, make someone's day!!
Try my Strawberry Lemonade Soda Sipper
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I was thinking about sharing the refried beans recipe on my blog. Great minds think alike!
You must have heard me talking about refried beans!!!! I tried making them once, and they turned out "grainy". Not smooth like they are in the can. Did I do something wrong? I'm going to try your recipe tomorrow. I noticed that the canned refried beans have so much fat added to them and I wanted to get away from that. Thank you so much for posting this. Can't wait!
ReplyDeleteThanks for the recipe. I live in Texas and we love refried beans. I have a very good pumpkin muffin recipe I posted on my blog. Let me know if you try them.
ReplyDeleteI have always made my refried beans in the crockpot. I love this method, Cook them overnight or all day for about 8 hours. If they are cooked all the way they won't be grainy. I don't blend mine at all. I do thicken them while still in the crock,
ReplyDeleteFirst I make a rue from equal parts oil and flour, and cook it till golden brown. then I dump it into the crock and let it simmer 1/2 hour longer until thickened. the first night we eat them with tortillas or rice, then the next day they are much more creamy and thicker. I love my crockpot for beans!
Yummo! Thanks for sharing. I will be making these on our taco night next week.!
ReplyDeleteI made the beans yesterday, and they turned out just fantastic!!!! I did have to cook them quite a bit longer than the recipe called for. I did not have red pepper flakes, so used ground red pepper and cut it in half. That was plenty. Tonight, the left overs are going into a taco salad. Can't wait! Thank you so much for this!
ReplyDeleteI like the idea of cooking these in the crockpot. I will be trying this!
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