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Creamy Refried Pinto Beans Recipe

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★★★★★

4.4 from 125 reviews

This classic recipe for refried pinto beans offers a flavorful and creamy side dish made from scratch. Slow-simmered pinto beans are infused with warm spices, sautéed with onion and garlic, then mashed and blended to achieve the perfect creamy texture. Finished with fresh lime juice and optional toppings, these beans are ideal for serving alongside Mexican dishes or as a hearty dip.

Ingredients

Scale

Beans and Broth

  • 1 pound dry pinto beans
  • Water for covering the beans
  • 1 large yellow onion, half cut into wedges, half diced
  • 2 bay leaves
  • 3 teaspoons kosher salt, divided
  • 2 teaspoons ground cumin, divided
  • 1 teaspoon chili powder, divided
  • 1 teaspoon dried oregano, divided
  • 3/4 teaspoon smoked paprika, divided

Sauté and Seasoning

  • 2 tablespoons avocado or vegetable oil, or lard
  • 3 cloves garlic, minced
  • 2 tablespoons fresh lime juice, plus more to taste

Optional Toppings

  • Cilantro
  • Jalapenos
  • Tomatoes
  • Pico de gallo
  • Avocados
  • Cotija cheese

Instructions

  1. Rinse and Sort Beans: Place the beans in a fine mesh colander and rinse thoroughly, removing any shriveled or split beans, as well as debris or small rocks.
  2. Add Spices and Water: Transfer rinsed beans to a large Dutch oven or pot. Add onion wedges, bay leaves, half the salt, cumin, chili powder, oregano, and smoked paprika. Cover with 8 cups of water or enough to submerge the beans by about two inches.
  3. Simmer: Bring to a boil over medium-high heat. Then reduce heat to low, cover, and simmer for 1½ to 2 hours until beans are very soft and tender. Test by tasting a cooled bean.
  4. Drain: Drain beans through a fine mesh colander over a bowl to save the cooking liquid. Discard the onion wedges and bay leaves.
  5. Sauté the Onions: Dry the pot used for cooking beans. Heat oil or lard over medium heat. Add diced onions along with the remaining salt, cumin, chili powder, oregano, and half of the smoked paprika. Sauté about 5 minutes until onions soften, then add garlic and cook for 30 seconds more. Add the cooked beans and stir for 2 minutes.
  6. Make them Creamy: Lower heat to low. Stir in 1 cup of reserved bean liquid. Mash the beans roughly with a potato masher. Transfer some beans with 3/4 cup reserved liquid to a blender and blend until smooth. Adjust the amount of beans blended to achieve desired creaminess.
  7. Adjust Consistency: Return creamy beans to the pot and combine with mashed beans. Warm over low heat, adding more reserved bean liquid in 1/4 cup increments until you reach preferred consistency.
  8. Adjust to Taste: Stir in 2 tablespoons total lime juice (including initial amount), then taste. Adjust salt and lime juice to preference, typically adding 1 teaspoon salt and an additional 1/2 tablespoon lime juice.
  9. Serve: Serve warm as a side dish or dip. Top with Cotija cheese, cilantro, jalapenos, tomatoes, pico de gallo, or avocado as desired. Perfect for burritos, tacos, quesadillas, or enjoyed on its own.

Notes

  • Sorting and rinsing the beans is important to ensure no debris or bad beans remain.
  • Simmering times may vary depending on bean freshness; cook until very tender.
  • Reserving cooking liquid helps control the final consistency of the beans.
  • Blending beans is optional but recommended for a creamier texture.
  • Lime juice brightens the flavor, so adjust amounts to taste.
  • Use avocado oil or lard depending on dietary preference and flavor desired.
  • Leftover beans keep well refrigerated for up to 4 days and freeze well.

Keywords: refried beans, pinto beans, Mexican side dish, homemade refried beans, creamy beans, bean dip, vegetarian Mexican recipe

Find it online: https://cookwithruby.com/creamy-refried-pinto-beans-recipe/