Easy Homemade Refried Beans Recipe

Ingredients

• 1 pound Pinto Beans (dried, rinsed and sorted)
• 1 clove Garlic (whole, skin left on for boiling)
• enough to cover beans Water (for boiling beans)
• 2 tablespoons Vegetable Oil (for sautéing onions and tortilla)
• 0.5 cup White Onion (finely chopped)
• 1 large Corn Tortilla (torn into small pieces)
• 3 tablespoons Salted Butter (cut into cubes)
• 1 tablespoon Olive Oil (for seasoning beans)
• 0.5 cup Milk (whole milk preferred)

Instructions

1. Sort and Rinse Beans

   Spread the dried pinto beans on a clean surface, pick out any rocks or debris, then place them in a colander and rinse thoroughly under cold water.

   Time: PT5M

2. Boil Beans with Garlic

   Transfer the rinsed beans to a large pot, add enough water to cover them by about 2 inches, and drop in one whole garlic clove (skin on). Cover and bring to a boil, then reduce to a medium‑high simmer for 1 hour 30 minutes, checking every 20‑30 minutes to ensure the water hasn’t evaporated.

   Time: PT1H30M

   Temperature: Medium‑high

3. Prepare Onion and Tortilla

   While the beans are cooking, finely chop ½ cup of white onion and tear the tortilla into bite‑size pieces.

   Time: PT5M

4. Drain Beans

   When the beans are tender, pour them into a fine mesh strainer, allowing the cooking liquid to drain completely. Set the beans aside in a bowl.

   Time: PT2M

5. Sauté Onion and Toast Tortilla

   Heat a clean skillet over medium heat, drizzle 2 Tbsp vegetable oil, then add the chopped onion. Cook, stirring, until the onion turns a light golden brown (about 4 minutes). Add the torn tortilla pieces and toast for another 2 minutes, stirring constantly to avoid burning.

   Time: PT6M

   Temperature: Medium

6. Combine Beans with Flavorings

   Return the skillet to medium heat. Add the drained beans, squeeze the boiled garlic clove into the pan, then add 3 Tbsp butter, 1 Tbsp olive oil, and ½ cup milk. Using a potato masher, mash the mixture to your desired consistency, about 5 minutes.

   Time: PT5M

   Temperature: Medium

7. Finish and Serve

   Stir the previously sautéed onion‑tortilla mixture back into the mashed beans, cook for another 1‑2 minutes to meld flavors, then taste and add salt if needed. Serve hot.

   Time: PT2M

   Temperature: Medium

Nutrition Facts

Calories

280

Protein

10 g

Carbohydrates

30 g

Fat

12 g

Fiber

8 g