When creating this refried bean recipe, I used a couple of the other recipes on this site but did my own thing. It turned out so well, I thought I would share this recipe for the best refried beans. Top with grated cheese if desired. Enjoy with chips or in a burrito.
Ingredients
- ¾ cups dry pinto beans: 1 piece
- yellow onion: 1 cup (diced)
- cloves garlic: 2 piece (chopped)
- chili powder: 1 Tbsp
- ground cumin: 2 tsp
- celery seed: 1 tsp
- salt: 0.75 tsp
- ground black pepper: 0.5 tsp
- fire-roasted diced tomatoes: 0.66667 cup
- hot pepper sauce (such as Tapatio): 0.5 tsp
- Mexican oregano: 0.25 tsp (dried)
- cayenne pepper: 0.25 tsp
Metric Conversion
Stages of cooking
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Put pinto beans into a bowl and cover with 2 inches of water. Soak for 8 hours to overnight.
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Drain beans. Transfer to a medium saucepan and cover with water by about 1 inch. Add onion, garlic, chili powder, cumin, celery seed, salt, and black pepper. Bring to a boil, then reduce the heat to low, cover, and cook for 1 1/2 hours.
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Use a colander to separate the liquid from the solids. Transfer the solids to a food processor. Add diced tomatoes, hot sauce, oregano, and cayenne; blend to desired consistency.
