Today I made my own refried beans for the first time. It was a mediocre success. I added a few too many seasonings into my bean mixture, but overall, the consistency was pretty good. I did figure out that I prefer to put them in a blender or food processor to make them smooth, rather than just using a potato masher in a pan.
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Refried beans are something we always pair with our tacos, burritos and any kind of Mexican food. It is something my kids absolutely love to eat so learning how to make them is definitely high on my priority list. Being able to have canned beans on hand and using those to create refried beans is very helpful, as opposed to having to buy dry beans soak, and cook them. They are ready to go for my use and I know what’s in them which is the best part.
I love that my kids enjoy them because they know they are a good source of protein and fiber in their diet. It makes their tacos fairly healthy when they include beans, meat, and cheese.
The pinto beans I used this year actually came from our garden this summer, which is very exciting. It was a great opportunity to grow beans and then have the kids help us harvest them. We then pressure cook in them to be used at a later date for all kinds of different dishes. I love using pinto beans in chili, chicken chili, tacos, and many other soups.
What are you hoping to try with the food you grow in your garden this year?
Here’s a simple process to make refried beans from scratch using beans you’ve grown in your garden:
Ingredients:
- 2 cups dried garden beans (like pinto, black, or kidney beans)
- If you don’t have canned beans
- Water (for soaking and cooking)
- If you don’t have canned beans
- 1 onion, chopped (optional, but adds flavor)
- could use onion powder if you don’t want to have onion chunks
- 3 cloves garlic, minced (optional)
- could use garlic powder
- 1-2 tablespoons olive oil or lard (for frying)
- Salt to taste
- Black pepper to taste
- 1 teaspoon cumin (optional, for added flavor)
- 1-2 cups chicken or vegetable broth (optional, for extra flavor)
Instructions:
1. Prepare the Beans:
- Soak the Beans: Place the dried beans in a large bowl and cover with water. Let them soak for 8 hours or overnight. If you’re short on time, use the quick soak method: Bring the beans to a boil for 2 minutes, remove from heat, cover, and let them sit for 1 hour. Drain and rinse the beans.
- Cook the Beans: After soaking, transfer the beans to a large pot. Cover the beans with fresh water and bring them to a boil. Reduce heat to low, cover, and simmer for 1-2 hours (depending on the type of beans) until the beans are soft and tender. You can also add a pinch of salt during the cooking process, but don’t add too much salt at first, as it can make the beans tough. Drain the beans, reserving a little cooking liquid.
2. Refrying the Beans:
- Sauté Onion and Garlic (Optional): In a large skillet or frying pan, heat the olive oil or lard over medium heat. Add the chopped onion and cook for about 5 minutes, until softened. Add the minced garlic and cook for an additional 1 minute, stirring constantly to avoid burning.
- Mash the Beans: Add the cooked beans to the skillet with the onions and garlic. Use a potato masher or the back of a spoon to mash the beans to your desired consistency (smooth or chunky). If the beans seem dry, add a little of the reserved cooking liquid or some broth to help achieve your preferred texture.
- Season the Beans: Add salt, pepper, and cumin (if using). Stir well to combine, and continue to cook the beans for 5-10 minutes, letting them fry and get a little crispy on the bottom. Stir occasionally to avoid burning.
3. Serve: Once the beans are nice and mashed and crispy on the edges, remove them from the heat. Taste and adjust the seasoning if necessary. You can serve them as a side dish, in burritos, tacos, or with any other meal you like!
Ideas to use Refried beans
- Tacos/Burritos
- Taco Salad
- Chips and Salsa
- Quasadilla
- Enchiladas
- Rice and beans
- Breakfast burritos
- Guacamole
Faith
How can we connect refried beans to God. Here are some thoughts:
As you soak your beans, take a moment to reflect on the simple gift of nourishment that God provides.
While the beans cook, you might offer a prayer of thanks for the earth’s provision and for the health and well-being of your loved ones.
As you sauté, consider the warmth of home and family, and how your actions even in the kitchen, can bring love and light into your household.
While you mash, think about how we’re called to be vessels of God’s love—sometimes breaking down old patterns to create something beautiful.
As you add the seasonings, remember how God’s creation offers so many gifts, each unique but all adding to the flavor of life.
Enjoy the aroma, knowing that even in the kitchen, you’re partaking in God’s creation and sharing it with others.
Throughout cooking, take moments to pause, pray, and reflect on the simple yet profound act of providing for yourself and others. The process of cooking—whether it’s growing beans in the garden, soaking, cooking, or serving—can be a beautiful way to experience gratitude for God’s blessings.
May this refried beans recipe be not just a nourishing meal but also a reminder of faith, provision, and the love we share with those around us. Enjoy your meal with a thankful heart!