These Homemade Refried Beans are so flavorful and they couldn’t be easier to make. I promise, once you make them you will never want to go back to canned again.
We love Mexican food at my house. Tacos, nachos, burritos, quesadillas, you name it, we love it. And of course, these foods all taste better with refried beans in the mix. Whether you dollop them on top of your favorite dish or put them on the side, they are always a requirement on Mexican night.
I’ve always used canned refried beans….until I found these homemade refried beans on my good friend Michelle’s blog, A Dish of Daily Life. Make sure you check her blog out, she has so many fantastic recipes and her Refried Beans are no exception. They have so much more flavor than the canned variety and they couldn’t be easier to make.
These refried beans come together in about 20 minutes from start to finish and use regular ingredients that you probably already have on hand. The recipe says to use either vegetable oil or bacon grease but I HIGHLY recommend using bacon grease. It’s only 1 tablespoon for the whole recipe and it adds a lovely smoky flavor to the beans.
Give these homemade refried beans a try on your next Mexican night and see for yourself just how much better they are than canned.
- 1 tablespoon bacon grease or vegetable oil
- 1 medium onion, chopped
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 3 (15.5 oz) cans of pinto beans, drained and rinsed
- 2 cups chicken stock
- 1 bunch cilantro leaves, chopped (optional)
- salt to taste
- Heat bacon grease or vegetable oil in pan.
- Add onion, sauté until translucent, about 5 minutes.
- Add cumin and chili powder to the onions, stirring to coat the onions with the spices.
- Add pinto beans and chicken stock.
- Bring mixture to a boil, and then reduce heat to medium and cook for about 5 minutes. Mash to desired consistency.
- If you want the beans to be thicker, reduce heat and continue cooking until they reach desired consistency.
- Stir in cilantro if using and salt to taste.
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