Homemade Refried Beans Recipe

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Homemade Refried Beans Recipe

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3.5 4 4
Publisher Photo
From Auburn, Kansas, Myra Innes shares these special refried beans that are full of homemade flair. And because the recipe makes a big batch, you can sprinkle some with cheese to serve as a Southwestern side dish and use the rest in the two dinners that follow.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 6 tablespoons olive oil, divided
  • 5 cans (15 ounces each) pinto beans, rinsed and drained
  • 1-1/2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon pepper
  • 1/4 teaspoon hot pepper sauce
  • 1 cup (4 ounces) shredded Monterey Jack cheese

Directions

In a large skillet, saute onion and garlic in 2 tablespoons oil until crisp-tender. Place 2 tablespoons oil in a blender; add half of the onion mixture, and half of the beans, cumin, salt, coriander, pepper, hot pepper sauce and cheese. Cover and process until smooth. Repeat with remaining ingredients.
Transfer to a large skillet. Cook, uncovered, over medium heat until heated through. Leftover refried beans may be frozen for up to 3 months. Yield: 7 cups.
Originally published as Homemade Refried Beans in Quick Cooking January/February 2003, p16

Nutritional Facts

3/4 cup: 134 calories, 10g fat (3g saturated fat), 8mg cholesterol, 296mg sodium, 7g carbohydrate (1g sugars, 2g fiber), 4g protein.

  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 6 tablespoons olive oil, divided
  • 5 cans (15 ounces each) pinto beans, rinsed and drained
  • 1-1/2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon pepper
  • 1/4 teaspoon hot pepper sauce
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  1. In a large skillet, saute onion and garlic in 2 tablespoons oil until crisp-tender. Place 2 tablespoons oil in a blender; add half of the onion mixture, and half of the beans, cumin, salt, coriander, pepper, hot pepper sauce and cheese. Cover and process until smooth. Repeat with remaining ingredients.
  2. Transfer to a large skillet. Cook, uncovered, over medium heat until heated through. Leftover refried beans may be frozen for up to 3 months. Yield: 7 cups.
Originally published as Homemade Refried Beans in Quick Cooking January/February 2003, p16

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MY REVIEW
basis User ID: 7537955 243786
Reviewed Feb. 14, 2016

"We had this last night and we all loved it. I didn't add all the cheese, only did about 1/3 cup, we'll make it again."

MY REVIEW
amy8187 User ID: 1703860 205310
Reviewed Mar. 11, 2012

"I don't know what I'm missing about this recipe. First of all, our blender would NOT grind up this mixture. I did half the batch at a time like the recipe says and it was like trying to blend concrete. Then we tried the food processor and had the same problem. We finally went after them with the stick blender!

They were beyond dry! You have to have some sort of liquid in there. I'm actually wondering if there's a typo in this recipe. We added more olive oil, and eventually chicken broth, to try to get them loose enough to even stir. The flavor was great - I don't any complaints about the seasoning -- they were petrified within about 10 minutes of pulling them off the stove. I'm wondering if maybe leaving the liquid from one or two cans of the beans would help. ???"

MY REVIEW
tigres52 User ID: 5098817 121481
Reviewed Oct. 16, 2010

"I'm sorry but I love refried beans, and this was blah. The Cumin spice was way too much. I would not recommend this dish!"

MY REVIEW
tigres52 User ID: 5098817 121479
Reviewed Jul. 5, 2010

"Unfortunatley, The amount of corriander is way off. They were too sweet, and hard to blend. I would not recommend this recipe"

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