Homemade Refried Beans Recipe From Scratch

A classic food handed down through the years is refried beans. When my mother would make this dish with homemade corn tortillas, eggs, and crispy fried onions, it transported me to my early years. The result is a basic yet quite filling supper. You may relish all those distinctive Mexican tastes with this traditional recipe without leaving the house.

Ingredients

• The ingredients include one pound of pinto beans, also referred to as pano beans.
• One complete head of garlic, end chopped off to reveal cloves.
• ½ white onion (for beans’ cooking)
• There is only one bay leaf present.
• Two tablespoons kosher salt (for bean cooking)
• ten cups of water.
• ½ coarsely diced white onion (for fries)
• One jalapeño, seeds taken out, finely chopped
• Prepare three peeled, finely chopped garlic cloves.
• Three tablespoons of lard
• Add three tablespoons of avocado oil to the mixture.
• ½ teaspoon of dry Mexican oregano
• One half cup reserved bean broth; change to fit desired consistency.
• ½ teaspoon kosher salt (for seasoning; taste-adjustment required)
• I served the broken queso cotija as a garnish.
• chopped cilantro (for garnish)

Instructions

Prepare the Beans:

• Sort one pound of pinto beans, tossing out any broken or shriveled beans, rocks, or trash.
• Fast rinse the beans, then drain them.
• Load the beans into an Instant Pot.
• Add one bay leaf, ½ white onion, a full head of garlic, and two tsp kosher salt.
• Fill 10 cups (2.37 l) with water.
• Closing the Instant Pot lid, cook for 45 minutes on high pressure.
• Let a 10-minute natural pressure release, then carefully release the remaining pressure.
• Take the onion, garlic, and bay leaf out of the pot.
• Sort the beans; save the broth for use later.
• Get ready for the aromas.
• Finely cut ½ a white onion.
• Finely chop one jalapeño, then discard the seeds.
• Peel three garlic cloves, then finely chop them.

Fry the Beans:

Set a big pan on medium heat.

To the pan, add three tablespoons of lard and three tablespoons of avocado oil.

Stir in the chopped onions and jalapeño, making sure the fat coats them thoroughly.

Cook the onions and jalapeños until they are brown.

Add the minced garlic with ½ teaspoon of dry Mexican oregano.

Cook to toast the oregano and soften the garlic for one minute.

Add the cooked beans to the pan; stir everything to incorporate.

To keep the beans from drying out, toss in a tiny bit of saved bean broth.

Mash the beans until creamy and chunky with a potato masher.

To get your ideal consistency—looser is advised since they thicken over time—add more broth (up to 1 ½ cups total).

Stir thoroughly, then, if necessary, change the consistency with more broth.

Once the beans are boiling and hot, turn off the heat.

Taste and add ½ teaspoon of kosher salt or a taste-adjusting agent.

Garnish and Serve:

For added taste, toss crumbled queso cotija over the beans.

For a flash of color, toss chopped cilantro.

Present the refried beans hot, either on tostadas or next to your preferred Mexican cuisine.

Notes: Replace the jalapeño in a spicier form with a chile de árbol.

To fit your taste and chosen texture, change the salt and broth.

Visit via.com to obtain the complete printable recipe and always have it handy in the kitchen.

Savor this traditional meal rich with nostalgic Mexican tastes and easy to master!

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