I always thought refried beans came from a can but then I met Viya and learned how to make them. It’s so easy! And they are so much better than canned.
Start with nice beans like the ones from Rancho Gordo (I love their Pintos and Rio Zapes for making refries) and get them cooked (a one-pound bag of dried beans yields two quart-jars full of cooked beans with some broth that you can keep refrigerated for a few days or freeze for longer storage (drain off the liquid and transfer the beans to a freezer bag…freeze flat on a sheetpan for flat-packs that are easier to keep organized)).
Plate refried beans with cheese, Spanish rice (another recipe from Viya), and cabbage slaw or use them in burritos or for making huevos rancheros (tortilla with beans, cheese, and a fried egg). An assortment of toppings is always a good idea: jalapeño, cilantro, sour cream, lime wedges, and your favorite hot sauce.
from the RiPE archives, 2009
Refried Beans
Ingredients
- 1 tablespoon avocado oil or other neutral oil
- 1 corn tortilla 100% corn for best flavor
- 3–4 cups cooked pinto-like beans Pinto, Rio Zape, Vaquero work well too but the refries will be a purpley gray color)
- 1 cup, approx. bean broth from cooking the beans
Instructions
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Heat the oil in a large, deep sauté pan (with lid handy) over medium heat. Add the corn tortilla and fry until golden brown, turning once to get both sides. Remove tortilla, and set aside—you’re using it to flavor the oil.
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Be careful here, as the oil is hot and you're adding liquid—I like to use the lid to shield the initial splattering. Get your bean masher in hand (a ladle, large wooden spoon, or an actual bean masher—see Rancho Gordo's website for an authentic Mexican masher), remove the pot from the heat, add the beans and their cooking liquid all at once to the hot oil, and cover with the lid until things tame. Return to heat and remove lid.
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Mash the beans while they simmer until they are the consistency you like, it takes me about 10–15 minutes. Adjust heat to keep the beans bubbling but to minimize splatter. Cook longer to evaporate excess liquid, or add additional bean broth or water if they become too dry.
Recipe Notes / Tips
- You can double this recipe, just make sure you use a large pot
- See my How to Cook Beans post for getting your beans cooked in the first place. I always cook a pound of beans at a time which yields about 4 - 6 cups cooked beans, depending on the variety.
- Bean math: 1 pound dry beans = 2 cups dry beans = 4 - 6 cups cooked beans
- For more great bean recipes, check out Rancho Gordo's new book, The Rancho Gordo Vegetarian Kitchen
