I have to admit, I haven’t always given refried beans–or frijoles–all of the credit they were due. When frijoles are well made, they are flavorful and delicious. And when they aren’t? Well, we’ve all had those probably at some point, or you wouldn’t be reading this post.
I can’t tell you how many times I have “skipped the beans” at restaurants over the years. So many times I have gone in, ordered a fiesta platter of some sort and been served a soupy, flavorless, structureless gray bean mess that no longer resembles beans. The gray stuff? Sorry Lumiere, it isn’t delicious. (Yes, that is a Beauty and the Beast reference, I’m a girl mom!)
At home it wasn’t much better. Canned refried beans offer convenience, but really lack visual appeal. If you’ve opened a can, you know what I’m talking about. They come out like a soft brick. You can do a little better on taste because there are brand options, but you’ll never get a homemade taste no matter how much lipstick you put on that pig.
Now, let’s be clear, it is hard to make refried beans look sexy. They just aren’t a pretty food. However, by making them at home, you can take control and find a consistency that isn’t soup and isn’t a brick from a can either. One that is equally creamy and rustic.
Going homemade also affords the ability to develop depth and zing. Buh-bye tasteless lardy restaurant bean. Buh-bye salty canned bean. Hello, flavor!
Now about this point you are probably saying, “Whoa! I don’t have time to make homemade beans. Ones like an abuela (grandma) would make.” The good news is, this recipe is easy. It really doesn’t take much longer than heating a can of store-bought beans on the stove top. Once I cooked the bacon (because everything is better with bacon!), chopped the onion and got everything going, I let the beans simmer while I worked on other parts of my fiesta platter–rice, enchiladas, etc. (but that is a post for another day!).
So if you are tired of ho-humm beans, you are tired of skipping them, and want your fiesta platter to be a full fiesta, try homemade. I promise they are simple to make. The flavor punch is worth the few extra minutes of effort and you will definitely be going back for seconds. And if you go back for thirds, it will be our secret!
Easy and Delicious Refried Beans
Course: SidesCuisine: MexicanDifficulty: Easy6
servings5
minutes35
minutesMaking refried beans from scratch takes just a smidge more work than opening a can of store bought beans, but the results are FAR tastier. Next time you are at the grocery store, skip the canned stuff–ick–and try this recipe instead. It has so much flavor and it will have you going back for seconds! Or maybe even thirds (I won’t tell!).
Ingredients
4 slices fatty bacon
1 large yellow onion, chopped fine
4 garlic cloves, minced
2 (15-ounce) cans pinto beans (do not rinse)
1/2 cup water
Salt and pepper, to taste
Grated Monterey Jack Cheese for garnish (optional)
Chopped cilantro for garnish (optional)
Directions
- Cook bacon in large nonstick skillet over medium-low heat until fat renders and bacon crisps, 7 to 10 minutes, flipping bacon halfway through. Once bacon is crisp, remove bacon from pan and save for another recipe (or tomorrow’s breakfast!).
- Increase heat to medium, add onion to bacon fat in skillet, and cook until lightly browned, 5 to 7 minutes. Use onion to clean any remaining bacon bits off bottom of pan (they make a great scrubber!).
- Add garlic to onions and cook until fragrant, about 30 seconds.
- Add beans (including the liquid) and water, bring to a slight boil. Then reduce heat to low to simmer uncovered. Add Lime Seasoning and a dash of salt and pepper. Cook to reduce the liquid, mashing beans with potato masher or the back of a wooden spoon and stirring occasionally, until mixture is mostly smooth and a desired consistency, about 15-20 minutes. Season with salt and pepper to taste. Garnish with grated cheese and chopped cilantro before serving. Enjoy!
Adapted from a Cooks Illustrated recipe.
