Refried Beans



  1. In a large pot, cover the beans with cold water by at least 2 inches. Add cumin, paprika, half of the onion, and garlic cloves and bring to a boil over high heat. Reduce heat to simmer and cook until beans are very tender, about 1 to 2 hours. Season with salt.
  2. Drain beans, reserving bean-cooking liquid. You should have about 3 cups of cooked beans; if you have more, measure out 3 cups of beans and reserve the rest for another use. Discard onion and garlic.
  3. In a large skillet, heat oil over medium-high heat. Add chopped onion and cook, stirring occasionally, until translucent and lightly golden, about 7 minutes.
  4. Stir in beans and cook for 2 minutes. Add 1 cup of reserved bean-cooking liquid.
  5. Using a potato masher, smash the beans to form a chunky purée, or purée beans in a food processor.
  6. Transfer beans back to the skillet. Reduce heat to medium. Add in BLENDABELLA and cook until desired consistency. Season with salt and serve.
  • Time: 3 hours Servings: 6-8
Gluten Free, Low Carb, Mexican, Side dish, Vegan, Vegetarian,

Recipe by Blendabella

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