There are plenty of ways to make refried beans. The most common way though uses some type of fat such as lard or bacon grease. While some people might drool over that, I am not a huge fan. So I made these refried beans without lard or bacon grease and they turned out just as delicious. These are a great side for tacos, or as a topper for any Mexican dish, or they are good on their own as well. You can make a huge batch and freeze some too, that way when the refried beans mood hits ya, you can just pull some out of the freezer. Bonus!
- 1 1/2 cup pinto beans, dried or canned (if you use dried, which I recommend, soak them overnight in a large pot)
- 2 tbsp tomato paste
- 1 tbsp chili powder
- 2 tsp cumin
- 2 tsp garlic powder
- 1 tsp salt
- 1/2 medium onion, diced
- 1/2 cup diced tomatoes
- enough water to just cover the beans
1. If you are using dried beans, make sure to soak them overnight and then drain and rinse the beans and place into a large pot. Cover the beans with water but not too much or else you will end up with soupy beans. If it’s too dry you can always add more water.
2. Bring the water to a boil and then cover and simmer for about 15 minutes. Add in tomato paste, seasonings, onion and diced tomatoes. Mix well and then remove from heat. If you have an immersion blender (I love mine, highly recommend you invest in one!) you can just mash the beans right in the pot. If you don’t have an immersion blender, you can just use a regular blender or food processor. Just make sure you don’t pour the whole pot in at once, work in batches. Return beans to pot and use however you would like!
These are really good in tacos, enchiladas, or burritos. You could even try them out in a quesadilla. Personally, I like to eat them over brown rice and topped with my avocado cream sauce! Enjoy!