Sharing some of our favorites for Cinco de Mayo this week: Smooth & Creamy Refried Beans, Corn & Bean Salsa with Lime Vinaigrette, and Cherry Limeade! (Links to the salsa and limeade found below.) This is my first time sharing the recipe for Refried Beans because it has taken a while to get it right. All along I was trying to complicate what should have been a simple recipe – just a few ingredients and it’s perfect!
Here’s how it’s made!
Canned Beans
Sure you can spend all day simmering beans on the stovetop….or, you can just open a can of your favorite pinto beans and go from there! I’ve heard for years that the Goya brand has the best beans, and I have to say that I’m a convert.
Open and drain two cans of beans. Save the liquid from the cans though, because you’re going to use that later to make your beans extra smooth and creamy.
Onion
Sauté about 1/4 cup of chopped onion in a little oil in the bottom of a cast iron skillet.
Cook until the onion is softened…
….add the drained beans and smash until the beans start to become smooth. Drizzle in 1/4 – 1/2 cup of the reserved liquid as needed, to reach desired consistency.
Add a big pinch of kosher salt and freshly ground pepper, smash some more, taste, and add more salt and pepper as needed.
Garnish
Garnish the beans with chopped cilantro, and sprinkle with cheese. I used queso fresco in this photo, but I like to use whatever I have around (pre-shredded Mexican cheese blend, Monterey Jack, cheddar, etc.).
That’s all there is to it! Beans may not be the most photogenic food out there, but I promise they are so good!!
Smooth & Creamy Refried Beans
2 tablespoons vegetable oil
1/4 cup white onion, finely chopped
2 (15 ounce) cans pinto beans, drained and liquid reserved
Cheddar cheese, shredded
Salt and pepper, to taste
Directions:
Heat the oil in the bottom of a 10” skillet (cast iron if you have it!) over medium heat. Add the onions and cook until they start to soften.
Add the drained beans and smash until starting to lose their shape. Add reserved liquid, as needed (about 1/3 – 1/2 cup), and continue smashing until you have reached a creamy consistency with a few intact beans remaining. Season with salt and pepper and sprinkle with shredded cheese while still warm. Serve immediately with tacos, enchiladas, or fajitas!
And don’t forget the Cherry Limeade!
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