Homemade Refried Beans. These are so easy it’s almost ridiculous that they sell it in a can. If you are heating them up for dip then you are going to dirty a pot anyway, why not just make your own version? This way you can tailor your spices and have control over the quality of your ingredients.
After how happy I was with my Homemade Enchilada Sauce, it seemed only fitting to try my hand at another Mexican staple. I do love me some Mexican food!
Be super economical and soak your own beans, or, be lazy like me and buy them. 😉
I used coconut oil to soften up some onions. Coconut oil is really tough against heat so I’ve been using it more for higher temperature cooking. I don’t find it to be an overpowering flavour, either. Olive oil has a stronger taste, in my opinion.
As per usual, there was garlic. 😉
A variety of spices brings your beans to life. Cumin, coriander and the like. Of course, I also added chili flakes. If you didn’t get enough of them with the Alabama Firecrackers from Monday’s post, that is. It seems that I kind of like the spicy side of life, no?
Simmer it all together with the beans and let the magic happen. They will soften a bit and absorb all the spicy goodness before your milk of choice is added and it is all mashed together.
Or is it deliciousa? Well, how about yummy? That works.
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- In a large saucepan over medium heat, melt the coconut oil. Add the chopped onion and sauté until soft, about 5 minutes, stirring every so often. Add in the minced garlic, stir for another minute or so.
- Add in the spices and stir well. Pour in the beans and HALF the milk (1/4 cup) stir well, lower the heat to low and simmer for about 20 minutes. Add in more milk if it looks like it's getting too dry
- Remove from the heat and mash with a potato masher until you reach your desired texture. Add in more milk of you like a creamier consistency