Best Ole Pronto Refried Beans Recipes

EASY 1-POT REFRIED BEANS

Steps:

• CANNED: If starting with canned beans, simply open cans and set aside. As the original recipe is written, about 2 15-oz (425-g) cans will yield 3 cups cooked beans.
• FROM SCRATCH: If cooking pinto beans from scratch, we recommend this recipe, which yields 5 cups cooked beans. We recommend reducing the serving size to six 1/2-cup servings (rather than 10 servings), which would yield 3 cups cooked beans. The spices and diced tomatoes with green chilies are optional.
• INSTANT POT: If cooking pinto beans in an Instant Pot, we recommend following this recipe but swapping the black beans for pinto beans. Be sure to save any leftover cooking liquid.
• REFRIED BEANS: To prepare refried beans, heat a large pot or Dutch oven over medium heat. Once hot, add oil (or water) and onion. Sauté, stirring occasionally, until translucent and tender - about 4-5 minutes. Then add minced garlic and cook for 2 minutes more. Turn down heat if browning too quickly.
• Next add your cooked beans and any of the cooking liquid. Depending on your cooking method, your beans may be looking somewhat dry or they may be submerged in cooking liquid. Because we're going to simmer the beans even more, you want them to be just submerged, so add only as much vegetable broth as needed to just cover the beans.
• Bring to a low boil over medium heat. Then add your salt. Cover and reduce heat to low. Simmer for 20 minutes to further cook and tenderize the beans. If they begin looking dry or stick to the bottom of the pan at any point, add more vegetable broth to moisten.
• Your beans should now be tender. Our preferred way of mashing is with an immersion blender. If using an immersion blender, tip the pot to one side so the blade can be submerged and blend until the beans are creamy and smooth. If you don't have an immersion blender, a bean or potato masher will also work. It just takes more work and they won't get quite as creamy.
• If you're blending or mashing and your beans have become too thick, thin with more vegetable broth as needed.
• Taste and adjust seasonings as needed, adding more salt to taste. We didn't find the beans needed more than this. However, you could add chili powder or chipotle pepper in adobo for some heat, or some ground cumin for smokiness.
• Serve as is, or garnish with desired toppings (lime juice, hot sauce, cilantro, red onion, or this vegan Mexican-style queso would be delicious).
• Store leftovers covered in the refrigerator up to 4-5 days or in the freezer for up to 1 month. To reheat, warm in a pot or saucepan, adding more broth as needed.

EASY REFRIED BEANS

Steps:

• In a medium saucepan over medium heat, warm the olive oil until shimmering. Add the onions and salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes.
• Add the garlic, chili powder and cumin. Cook, stirring constantly, until fragrant, about 30 seconds. Pour in the drained beans and water. Stir, cover and cook for 5 minutes.
• Reduce the heat to low and remove the lid. Use a potato masher or the back of a fork to mash up about at least half of the beans, until you reach your desired consistency. Continue to cook the beans, uncovered, stirring often, for 3 more minutes.
• Remove the saucepan from the heat and stir in the cilantro and lime juice. Taste, and add more salt and lime juice if necessary. If the beans seem dry, add a very small splash of water and stir to combine. Cover until you're ready to serve.

HOMEMADE REFRIED BEANS

Steps:

• Rinse pinto beans in a colander, removing any unwanted pebbles or pieces that may be in the bag.
• Add the beans to a large pot, cover with water and soak overnight.
• Drain soaked beans and return them to the pot. Add fresh water to cover the beans up to two inches above them. Add onion to the pot and a couple dashes of salt.
• Bring beans to a boil, cover and simmer for one hour, stirring occasionally. Check the beans and if they're not completely cooked after one hour, let them simmer a few minutes longer until they're done.
• Drain the beans, removing the onion and reserving the bean broth water.
• In a large skillet (preferably an iron skillet), heat lard or oil over medium heat.
• Add the garlic and stir. Add the beans, cumin, oregano and 1/4 cup of the bean broth. (You could also chop the reserved onion and add it to the pan).
• Cook, gently smashing the beans as they cook with a potato masher or fork.
• Continue stirring and mashing, adding additional bean broth as needed until you get the texture you like and the beans are the consistency of soft mashed potatoes. Taste and season with additional salt, cumin and oregano, as needed. Top with shredded cheese, if desired.

OLE! PRONTO REFRIED BEANS

Steps:

• 10 REASONS YOU SHOULDN'T EAT CANNED REFRIED BEANS: (1) You nearly break your wrist trying to get them out of the can. (2) Your attempts at swallowing them are met with resistance. (3) Something seems wrong -- very wrong -- and you suspect it's the beans. (4) For a fleeting moment, you are convinced you have lockjaw. (5) Involuntary gag-reflexes frighten and bewilder you. (6) You have a flash of something vague involving the nearest plastic bag. (7) Suddenly you find yourself running faster than your kitty leaves her "office of business". (8) Racing thoughts of panic and doom pervade you, and you just know you are going to die. (9) You want to shout out words of distress, BUT --.(10) The beans cross the finish line first. ANY QUESTIONS?.
• ADD all ingredients to skillet over medium-high heat, including canned pinto bean liquid.
• MASH beans to desired texture with a potato masher (I mash them to 50/50 ratio).
• BRING to a gentle boil over medium high heat.
• STIR occasionally as liquid reduces.
• COOK to desired consistency (NOTE: beans will thicken considerably upon cooling!).
• GARNISH with grated Monterey Jack or cheddar cheese while hot so that cheese melts (or you may warm slightly in a microwave).
• ADD a dash of your favorite hot sauce if desired.
• SERVE with your favorite Mexican entrees; SNAP your fingers and shout,"OLE"!
• ALTERNATIVE METHOD (Still Quick): HEAT bacon drippings in a skillet over medium heat; ADD 1 mashed garlic clove and 1/2 teaspoon mashed onion; SAUTE until softened; POUR 30 oz. canned pinto beans, including the liquid; STIR; MASH beans to desired texture with a potato masher; ADD remaining ingredients (4 teaspoons pickled jalapeno juice OR 2 teaspoons white vinegar, 1 dash ground black pepper, 1/8 teaspoon ground allspice OR 1 pinch ground cloves); BRING to boiling, stirring often; COOK down to desired consistency (beans will thicken upon cooling); GARNISH with grated Monterey Jack or cheddar cheese while hot so that cheese melts (or you may warm slightly in a microwave); ADD a dash of your favorite hot sauce if desired; SERVE with your favorite Mexican entrees; SNAP your fingers and shout,"OLE"!

CUBAN REFRIED BEANS

Steps:

• Bring beans to a boil in a saucepan.
• Strain liquid and discard.
• Loosely mash beans with a fork.
• Fry and crumble Spanish Chorizo. Discard fat.
• Fry onion till translucent.
• Fry garlic in olive oil.
• Stir in onion, garlic, olive oil, chorizos and salt/pepper.
• Return to saucepan and over low heat stir until heated thoroughly.

SMOKY REFRIED BEANS

Steps:

• Heat oil in a heavy skillet over medium-low heat.
• Add whole garlic cloves and cook, turning once, until browned on both sides, about 5 minutes.
• Smash garlic cloves with a fork just enough to break them open and flatten them a little.
• Add pintos and liquid and cook until heated through, about 5 minutes.
• Add spices and salt to taste. Stir well.
• Turn the heat down to medium-low and smash beans with a big fork. You don't have to smash every single bean. Leave some whole for texture.
• When mashed to your liking, squeeze the lime juice all over the beans and serve warm.
• These beans make a great taco filling or tostada topping. My husband likes them mixed with a little salsa and eaten as a dip.

AUTHENTIC REFRIED BEANS

Steps:

• Put beans and water into Dutch oven.
• Soak at least six hours.
• Pour beans into colander and rinse thoroughly.
• Add two cups water back into the Dutch oven, along with bacon grease, garlic powder, bouillon and chili powder.
• Bring to a boil.
• Cover and reduce heat, simmering for about four to six hours.
• Stir occasionally.
• You'll know when the frijoles are done because they'll be very tender.
• Mash until about only half are left whole.

REFRIED BEANS

Steps:

• Sort beans and place in a pot with 6 cups water.
• Soak overnight, or bring to a boil, cook for 3 minutes, then cover and remove from heat, allowing to sit undisturbed for 1 hour.
• Drain and rinse beans, and cover with 6 cups water.
• Bring to a boil, then cover, and simmer for 1- 1 1/2 hours or until tender and creamy.
• Drain beans and retain cooking liquid.
• Cook onion and 6 cloves minced garlic in 4 tbsp lard in a deep skillet until tender.
• Add drained beans and mash until smooth and creamy, adding some of the cooking liquid if necessary (to adjust consistency to your liking).
• Season to taste with adobo seasoning or seasoned salt.

REFRIED BEANS

Steps:

• Lightly drain the beans, reserving the juice from the tin, but do not rinse (you want the beans in about half the liquid from the can). Depending on the texture you prefer, either mash them roughly in a bowl or blitz them using a blender until smooth. Set aside.
• Heat the oil in a large frying pan or casserole and cook the onions for 8-10 mins until soft and golden. Scatter in the garlic, chilli and cumin seeds, and sizzle everything for 2 mins more. Tip in the beans, oregano, paprika and a pinch of salt. Cook everything together for 5 mins until the beans have heated through adding more reserved bean juice if it's too thick. Serve straightaway with a sprinkling of coriander, if you like, or leave to cool and keep chilled. Will keep chilled for up to three days or frozen for a month. Reheat with a splash of water mixed in.

REFRIED BEANS

Steps:

• In a food processor, purée the beans until they become like paste.
• Heat a frying pan with the olive oil on medium. When the pan is warm, place the beans in the olive oil along with the garlic and salt.
• Stir constantly until the oil is absorbed, about 3 minutes.
• Place in warmed serving dish and sprinkle with cheese.
• Serve warm.

HEALTHIER REFRIED BEANS

Steps:

• Heat the oil in a large skillet over medium heat.
• Add the onion and cook until tender, about 3 minutes.
• Stir in the garlic and chili powder and cook for 1 minute more.
• Stir in the beans and chicken broth and cook until the beans are warmed through, about 5 minutes.
• Mash the beans coarsely with the back of a wooden spoon, adding more chicken broth to moisten, if needed.
• Season with salt and pepper, to taste.
• Stir in the cilantro.