I got the urge to make refried beans for tacos, burritos, bean dip, side dishes, and as just a tasty snack. So, I looked up several recipes and came up with one of my own that I think is the best refried beans I’ve ever had. My wife agrees, and granted, we have a bias, but this fairly simple recipe and process is sure to produce something you’ll enjoy. The recipe makes about six pints, and we always keep some on hand. We can ours and put it up with our other canned goods. This can also be frozen in zip lock bags and stored in your freezer.
Tools:
- Large pot
- Immersion blender
- Crock pot
Ingredients:
- 8 cups canned pinto beans (drained)
- 9 TBSP bacon fat and/or avocado oil
- 1/2 cup minced garlic (go heavy if you love garlic)
- 4 cups chopped white onion
- 2 TBSP cumin
- 3 TBSP guajillo powder (Chili powder is a viable substitute. I make my own guajillo powder by putting dried guajillo peppers in a Vitamix and turning it into a powder. Once you start using guajillo, you’ll never go back.)
- 1 1/2 cups broth (beef, chicken, veggie)
- 2 TBSP Total Sazonador seasoning (Badia is our go-to, but Goya has one too)
- 1/4 cup diced jalapenos (canned)
- 1/2 TBSP Oregano
Steps:
- Add bacon fat/avocado oil, onions, and garlic to large pot and sauté on medium
- Stir until edges of onions start to go clear and change color to light brown around the edges
- Reduce heat to medium-low
- Add in pinto beans, broth, jalapenos, and all remaining seasoning
- mix thoroughly
- As mass comes up in temperature, use the immersion blender to puree the entire mass to a fine, creamy texture (BE CAREFUL not to shoot stuff out of the pot)
- Ensure that the entire mass is fully blended and there are no lumps
- Once creamy, transfer everything to a large crockpot and let simmer on low for several hours until some of the moisture has cooked out and it is still “fluid” but thick enough to scoop with a spoon and hold some of its shape. NOTE: Once the heat is removed, the beans will thicken to the consistency of firm bean dip.
That’s it!
We use these refried beans in home tacos, home burritos, as just a chip (or plantain) dip, and I eat it plain out of a bowl. Canned or frozen, it will keep for a very long time, and it’s a wonderful addition to have on hand when you want to spruce up a meal or turn it into a main dish.
