Homemade Refried Beans#SundayFunday

This is an homemade refried beans recipe, it's vegetarian, vegan & gluten free and  gives you a really delicious and creamy refried beans. It tastes too good plain so have these with nachos or in tacos, quesadilla or tortillas. 

Vegetarian tacos or nachos made with refried beans and other accompaniment taste so good.

Refried beans is a well-known dish made in Mexican and Latin American countries. It is made with beans like pinto beans, black beans or kidney beans. I have used white beans

In Spanish language refried beans is called frijoles refritos. the word by word translation of ‘frijoles refritos’ in English is refried beans, ‘refritos’ means well fried. The beans are cooked and then mashed, so this is an healthy dish.

I have cooked beans in a pressure cooker or use an instant pot as it saves times and gets mashed easily . 

 Lard  is used to sauté the garlic & onions, but,  for vegetarians, one can easily use coconut oil, olive oil, butter or any vegetable oil.

Serves 3
Ingredients 
½ Cup Chitriwaale Rajma/Pinto Beans Or White Beans 

For Pressure Cooking  

2 Cups Water
¼ Teaspoon Salt 
Other Ingredients

1 Tablespoon Olive Oil
1 Medium Onion - finely chopped
2 Cloves Garlic  – finely chopped
¼ Teaspoon Black Pepper powder
¼ Teaspoon Dried Oregano
½ Teaspoon Red Chilly powder or as per your spice level
1 Teaspoon Cumin powder
Salt to taste
½ to ⅔ cup Water 

To Garnish
Coriander leaves or Parsley

Method

Rinse the kidney beans a couple of times with water and then soak them in enough water overnight or for 8 to 9 hours. In India, these are called Chitri waale Rajma ( are white rajma) which are commonly known as Pinto Beans in other countries. You can use red kidney beans or black beans or white beans. Then next day discard the water. Rinse the beans very well in running water. Then add them in a large pressure cooker, with salt and 2 cups water. On a high flame take one whistle then reduce the flame to low and cook for 15 to 18 minutes.

When the pressure falls down on its own or the cooker, open the lid and check the beans. They should be completely cooked and mash easily when you press them. Drain all the water from the beans and keep aside.
Making Refried Beans

Heat olive oil in a pan, add the finely chopped garlic.
Fry the garlic for some seconds till its raw aroma goes away. No need to brown the garlic. Then add finely chopped onions, sauté on a medium-low flame till they become translucent. Then add the cooked beans. Add ½ to ⅔ cup water ( I have vegetable stock). Taste for salt add if necessary according to your taste and mix well. On a medium-low flame let the bean mixture come to a boil. When the mixture comes to a boil, then with a vegetable masher, lightly mash the beans. I preferred chunky beans, so I have not mashed the beans fully or you can blend them according to your taste. But do mash to much as this gives a creamy consistency in the refried beans.

Then add black pepper powder, dried oregano, red chili powder (or cayenne pepper), cumin powder. You can add cayenne pepper or red chili powder depending on the heat you want in the dish. So adjust the spices and herbs as per your requirements. Mix very well. On a low to medium-low flame continue to stir and simmer the beans for 5 to 6 minutes till it thickens. You can make refried beans thick or with a slightly liquid and flowing consistency. Add more water for a slight liquid consistency or if the beans look dry. When the refried beans have thickened to the desired consistency, switch off the flame. Check the taste and add more of salt, red chili powder, black pepper and oregano if you want.

I wanted dry refried bean, since I wanted it for nachos I did not add much water/stock. If you want you it as a dip or for any other dish, you can make this thicken more by cooking for some more minutes with stock or water accordingly.

Pour in bowls and serve refried beans. you can garnish refried beans with some coriander leaves or parsley leaves. Some grated cheddar cheese can also be sprinkled on the refried beans.

Additionally, you can serve a side of guacamole, tomato salsa, and sour cream to go along with the refried beans. 

Refried beans make for an excellent filling with tacos, chimichangas, or burritos. 
Labels: Mexican, American, International cuisine, Side Dish, Vegan, Gluten Free, Vegetarian , Beans, Sunday Funday

Today in Sunday Funday we are celebrating Cinco de Mayo.
• Amy from Amy's Cooking Adventures shares Bean Burrito Bowls
• Sue of Palatable Pastime gives us Ground Beef Quesadillas
• Sneha from Sneha's Recipe cooked up some Homemade Refried Beans
• Camilla of Culinary Cam has Humitas
• Karen of Karen's Kitchen Stories provides Polvorones de Naranja
• Wendy from A Day in the Life on the Farm is serving Turkey Taco Salad