Here is my go-to recipe for quick and easy refried beans. The truth is there is nothing better than the real deal, homemade all the way! I love refried beans from scratch. But lets be real, I don’t always have the time or plan ahead enough to have a fresh pot of beans on. Do you? And when it comes to serving a Mexican meal, my family wants all the fixings with it, including the beans. This recipe I’ve been making for years. It’s a shortcut using canned beans. It’s not as good as from scratch, but in a pinch these beans are very tasty. My family loves them.
What you need (product links are affiliate):
- 1 (15oz) can Ranch Style Pinto Beans with Jalapenos
- 1 (15 oz) can Black beans
- 1/4-1/2 cup chopped onions
- 1-2 tablespoons oil
The amounts of onion and oil do not have to be exact. If I have bacon grease, I always use it when making this. The bacon grease adds so much yummy flavor. You can also use lard for a more authentic flavor. If I don’t have bacon grease, I just use olive oil. It’s good either way!
Heat the oil in a small sauce pan over medium high heat. Add the onions and fry them until they are tender. I like them caramelized.
Make sure you get the right cans of beans! Don’t accidentally use regular Ranch Style Beans! 🙂 Follow the link in the ingredient list if you are unsure which beans to buy.
Then add both cans of beans. Do not drain! Bring to a boil and then reduce heat to simmer.
While beans simmer mash the beans. I have always used a potato masher, but however you like to mash your beans is fine. Some people even blend them! I like them just a little chunky.
Simmer on low stirring occasionally until the beans have thickened to desired consistency. Enjoy!
It usually takes me about 30 minutes to make the beans while I’m making the rice at the same time.
Here is a great Caldo do Pollo Mexican White Rice to accompany your beans!