Refried Beans take only about 15 minutes to make and is absolutely a necessary side dish when making a Mexican-inspired meal!
Summer heat is in full swing. For some reason, when it’s really hot we start to crave a ton of Mexican and Hispanic foods. We’ve had churrasco with chimichurri sauce all last week, I made carnitas for the weekend, then we ate steak bowls with Cilantro Lime Rice, homemade chips with salsa, and, of course, refried beans all this week And we drove to get some mondongo and chicharonnes from Julia’s across the way. It’s got to be the nostalgia of Miami; hot and Hispanic food just go together.
I get so nostalgic when I make refried beans. I get like that a lot, for some people it’s scents that bring back memories, for me, it’s food, haha.
I literally was a refried beans-fiend when I was younger. When Brian and I would take day trips as teenagers out of our suburbs into Miami Dade to go loiter about Coconut Grove or watch the tourists on South Beach, we’d first stop by my favorite Mexican restaurant to pick up some refried beans to snack on while we were in Miami traffic.
The perfect snack, by the way, especially with cheese. Can’t have refried beans without cheese, honey!
These refried beans come together in less than 20 mins. Depending on how creamy you like your refried beans and if you use an emmersion blender, it may take even less time than that.
Why even use the strange pre-made stuff in the can? You control the salt, the flavoring, the texture, here. Besides, those refried beans-in-a-can always tasted a little chemically. Or is that just me?
Did I mention that it freezes well? Just reheat on the stove with a little chicken broth, stir up, and eat.
Why can’t all recipes be this simple?
- 2 cans 28 oz each pinto beans
- 1/2 cup chicken broth
- 4 cloves garlic minced
- 1 tbsp salted butter
- 1 tbsp light olive oil
- 1/4-1/2 tsp cumin depends on your tastes
- 1/4-1/2 tsp red pepper flakes depends on your tastes
- 1 lime
- Salt and pepper to taste
- Cheese of choice
In a medium sized pot, heat butter and olive oil over medium heat. Put in garlic and red pepper flakes for 30 seconds, then pour in beans and 1/2 cup chicken broth. Add cumin and allow beans to simmer for 10 minutes uncovered.
After ten minutes begin to mash the beans (or if using emmersion blender, turn heat off and blend). If your beans are too liquid-y for your tastes, keep on heat and stir occasionally until desired consistency.
Add lime juice and salt and pepper to taste, serve with cheese.