Refried Beans

Refried Beans is a mexican side dish. Refried beans is also popular in many Latin American countries. Refried beans is also a primary ingredient in many tostada, chimichanga, mexican pizza and enchilada recipes. This is a dish of cooked and mashed beans and is a traditional staple of Mexican cuisine, although everyone and every cuisine has a different approach when making the dish. Refried beans is usually made with pinto beans or black beans. But I am using Rajma/Kidney beans and pinto together.

In my recipe of Refried beans, I add veggies like green bell pepper/capsicum and lettuce. Most of the recipes don’t call for veggies. But I love the taste of beans this way. And also to hide veggies from kids (who don’t like to eat veggies), we can make beans like this. I added green chillies also to add spice to this recipe. You can skip veggies and chillies if you do not like.

Please note: Keep the beans soaked overnight and cooked. Here I am showing to cook the beans in an instant pot. But you could also use a pressure cooker to cook beans. I gave the time for cooking here is only with cooked beans.

If using canned refried beans, skip to step 2 directly to spice it up.

How to make Refried Beans

PREP TIME: 10 MINS  COOK TIME:10 MINS  TOTAL TIME: 20 MINS  COURSE:SIDE DISH/DIP  CUISINE:MEXICAN SERVINGS : 4-5

You can adjust all the veggie quantities as per your like.

Ingredients

  • Rajma/Kidney beans – 1 cup
  • Pinto beans – 1 cup
  • Onion – 1/2 md and chopped
  • Green bell pepper/capsicum – 1
  • Lettuce – finely chopped – 1/4 cup
  • Taco seasoning – 3 tsp
  • Salt – 1 tsp/to taste
  • Green chillies – 3, finely chopped (can be doubled for spiciness)
  • Oil 3 tsp
  • Azwain seeds – 2 tsp

Instructions

  1. Rinse 2 or 3 times and soak rajma/kidney beans, and pinto beans overnight. Drain the water. Take the beans into steel pot of IP. Add 4 cups water and a pinch of baking soda. Close the lid and cook in high pressure for 15 min.
  2. Cut onion, green bell pepper/capsicum and green chilles into very fine pieces.
  3. Heat a pan with 3 tsp oil, add 2 tsp azwain seeds (helps to digest beans), add onions, saute them for 3 or 4 mins. Now add capsicum pieces and lettuce. Mix well and saute them for 1 min.
  4. Add 3 tsp taco seasoning and salt. Mix and cook for a min.
  5. Check the IP. After the timer goes off, wait for 10 mins then open the lid. Drain if there is any excess water, then Mash the beans.
  6. Add the mashed beans to the veggies. Stir well and check the taste for salt and flavor. Add salt and seasoning if needed. Keep stirring a min. Turn off. Now the refried beans is ready to use in your favorite recipes.
  7. You can use refried beans in chimmichanga, toastadas, enchiladas, Mexican pizza, toastitos, tortilla chips, tortillas..and many more.

Step by step photo instructions

  1. Rinse 2 or 3 times and soak rajma/kidney beans, and pinto beans overnight. Drain the water. Take the beans into steel pot of IP. Add 4 cups water and a pinch of baking soda. Close the lid and cook in high pressure for 15 min.

2.Cut onion, green bell pepper/capsicum and green chilles into very fine pieces. Heat a pan with 3 tsp oil, add 2 tsp azwain seeds (helps to digest the beans), onions, saute them for 3 or 4 mins. Now add capsicum pieces, chillies and lettuce. Mix well and saute them for 1 min.

3. Add 3 tsp taco seasoning. Mix and cook for a min.

4. Check the IP. After the timer goes off, wait for 10 mins then open the lid. Drain if there is any excess water (can reuse this water by making rasam/pulusu), then Mash the beans. Add the mashed beans to the veggies. Stir well and check the taste for salt and flavor. Add salt and seasoning if needed. Keep stirring a min. Turn off.

5. Now the refried beans is ready to use in all your favorite recipes like toastada, mexican pizza and enchiladas.

Tips

  1. You can completely omit adding veggies.
  2. You can add grated ginger with azwain seeds to keep easy on your tummy.
  3. Can eat this beans as is as a snack. It will be very yummy.
  4. You can keep some beans with out mashing to make curry for the next day.
  5. You can just use pinto beans instead of using 2 types.
  6. Can use any brand seasoning.
  7. Reuse the drained water from the beans by making rasam/pulusu.
  8. Can use canned beans instead of cooking from scratch in hurry or short of time.

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