Homemade Refried Beans
I had never had homemade refried beans until a friend of mine opened my eyes to the amazing possibilities. We make them for breakfast tacos, but they are good any time of day. For this recipe you’ll need some cooked beans, preferably pinto or black, garlic, garlic salt, and either bacon or olive oil, depending on your preferences. I start out by cooking some bacon.
While that’s cooking I chop 4-5 cloves of garlic up very finely.
Oh look! Beans that are already cooked, as if by magic! (I’m like Rachel Ray, but with a normal-sized mouth).
Once the bacon is mostly done, start the garlic browning. If you’re making vegetarian refried beans, brown the garlic in olive oil. Turn the heat down pretty low for this.
I use garlic salt and sriracha to flavor mine, and the potato masher will be very important in a minute. I don’t just take photos of random crap on my counters, this is all part of my plan.
Put a bunch of beans in the pan and mix in the bacon fat or olive oil. Let that heat up a little bit.
Once the beans are warm, smash them with the potato masher (see? The plan! I had one!). Warm beans are a little easier to squish than cold ones, in my opinion. Once you have everything smashed thoroughly, let the beans cook a little more. You want to cook off some of the liquid until they reach a consistency you like. But remember, the beans will thicken as they cool, so let them cook until they are slightly runnier than you’d like. That way, when you serve them they should be just right. If your beans are too dry you can add warm water or olive oil a little at a time to get a consistency you like.
I made these beans into breakfast tacos with the bacon, but I ate all the results before I took a picture. Meh. I had plenty of extra, and I’ve made quesadillas also, which were amazing. This process is way easier than I thought it would be, and it’s very easy to make a small batch to experiment. You can use canned beans, or beans you’ve cooked from scratch yourself. And it’s an excuse to eat bacon!