Monday, June 13, 2011

Homemade Refried Beans - Another Family Favorite

Let me just start out by saying once you have tried these homemade refried beans you will not buy canned refried beans again. These are flavorful and just as delicious as the ones served at the Mexican restaurant. The only difference is these are a healthier version (no lard or oil).

My oldest son asks for these refried beans at least once a week. Let me know what you think.

Homemade Refried Beans


  • 2 cans of pinto beans, rinsed and drained
  • 1 to 2 cloves of garlic (we use two because we love garlic)
  • 1/4 cup of onion
  • 2 Tbsp - 1/4 cup of vegetable (chicken) broth (this will vary based on what consistency you like)
  • 1/4 tsp. black pepper
  • 2 Tbsp of taco seasoning mix or homemade taco seasoning
  • 4 Tbsp salsa
  • 1 Tbsp fresh cilantro (coriander)
  • Salt to taste (only if you use the homemade taco seasoning)
Chop cilantro, set aside. Mince garlic, set aside. Heat a nonstick skillet sprayed with cooking spray over medium heat. Saute the onion for a couple of minutes and then add garlic, sauteing for an additional 30-60 seconds. (if the onion starts to stick you may need to add a splash of olive oil)

Add the beans, vegetable broth, spices, and salsa. Raise heat to medium-high and cook, covered, for 3-4 minutes, stirring constantly.

Place the cooked bean mixture into the food processor and pulse until you reach the consistency you desire. You may also mash beans with a fork or potato masher until smooth. Add salt to taste.

I serve these with cooked brown or white rice, homemade tortillas, Jessica Seinfeld's avocado spread and fresh tomatoes slices sprinkled with oregano.