Put down the can of refried beans RIGHT NOW! Once you make these yourself, you will never turn back to the old ways of buying canned refried beans again. Your days of grainy, mushy, dried out, flavorless refried beans that need to be drowned in cheese are over my friends! You can thank me later.
I grew up eating this recipe every Cinco de Mayo. These beans are the perfect creamy texture, with real bean flavor wonderfully accented by onion and jalapeño.
There are two keys to remember when making these:
- RESERVE YOUR BEAN JUICE – aka “Aquafaba” if we’re going with the trendy verbiage here. Keep the aquafaba on the side so you can use it to adjust the consistency of the beans so they are nice and velvety smooth. Otherwise you will have to resort to using vegetable broth or water, which will work but is not as optimal.
- DO NOT SALT THE BEANS UNTIL AFTER THEY ARE DONE COOKING – While cooking, beans absorb salt like crazy and it really amplifies. We had one Cinco de Mayo where we had to run to the store to get more beans, so we learned this lesson the hard way. Once over-salted, there’s no going back, so wait until they are the consistency you want, then take them off the heat to taste and add salt accordingly.
Now please, enjoy!
- 29-oz can pinto beans
- 1/2 jalapeño, diced small
- 1/4 onion, diced small
- 3 Tbsp avocado oil (or vegetable oil)
- Drain the beans and reserve the liquid.
- Heat oil in a pan over medium heat. Sauté onion and jalapeño until onion is soft and cooked through (about 1 minute).
- Turn up heat to med-high and add beans.
- Mash beans with potato masher, adding reserved bean liquid as needed. Mash until beans are broken down, and no whole beans remain.
- Remove from heat. Stir in more bean juice* to adjust consistency as desired, and salt if needed.
Beans keep in fridge for a week; they do dry out upon reheating, so if storing in fridge I recommend adding more bean juice before storing.
*If you run out of bean juice, you can use vegetable broth or water to thin down.