Refried Beans from Scratch
This refried beans recipe is made from scratch with just about twenty minutes of hands on time! These beans are so much better than anything you'd find in a can!
Servings 6 servings
Calories 221kcal
Ingredients
- 20 ounces dried pinto beans 1 package
- 1 medium onion
- 3 cloves garlic
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- 2 chipotle peppers in adobo minced
- 1 cup grated cheddar
- Salt to taste
- Cilantro, fresh jalapeno for serving
Instructions
- Rinse and sort through the dried beans, discarding any debris. Add to a large, heavy pot.
- Cover beans with 10 cups of water.
- Dice the onion and garlic and add to the pot of beans.
- Bring to a full boil, cover, and reduce heat to a slow boil.
- Cook, stirring occasionally, for 1 hour and 45 minutes or until beans are very tender.
- Drain the liquid from the pot, reserving 1 cup.
- Stir in the minced chipotle peppers, chili powder, cumin, and garlic powder.
- Mash the beans by hand or use an immersion blender. Add the reserved liquid as needed to reach desired consistency.
- Stir in the cheese and cover for 5 minute to melt.
- Taste and add salt as needed.
- Serve topped with cilantro and fresh jalapeno slices, if desired.
Notes
You may add more chipotle peppers if you like your beans spicy.
Nutrition
Calories: 221kcal | Carbohydrates: 27g | Protein: 13g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 202mg | Potassium: 472mg | Fiber: 8g | Sugar: 1g | Vitamin A: 275IU | Vitamin C: 3.1mg | Calcium: 186mg | Iron: 2.2mg