David and I are known for cooking Mexican food. We typically have a Mexican dish for dinner at least once a week. I haven’t included many recipes in my blog because Mexican food can be so hard to photograph sometimes with the color of the tortillas and the oozing cheese. However, I just had to share these beans with you. Even though I’ve been making this recipe since March or April, I finally decided that I couldn’t wait any longer!
We love tacos for dinner. Tacos may seem very ordinary, but they are made special by using homemade refried beans. Making refried beans at home is surprisingly easy, and you can make a big batch and freeze leftovers for future use. This recipe starts off by cooking onions. It is important to cook the onions until they are very browned for the best flavor. When you mash the beans, you can make them as chunky or as smooth as you want. Once you make these at home, you will never go back to the can again!
Homemade Refried Beans
Source: Adapted from The Joy of Cooking
1 medium onion, chopped fine
2 cloves minced garlic
2 (15-ounce) cans pinto beans, undrained
Heat canola oil on medium-high (I like to use my Dutch oven for this, but any medium-sized pot will work). Add onion and cook until nice and browned, about 8-10 minutes. Add garlic; cook until fragrant, about 30 seconds. Lower heat to medium and add pinto beans, about half a can at a time. Using a masher, mash beans until desired consistency (you don’t need to completely mash before adding more beans). Keep on heat until it reaches desired thickness (this should only take a couple of minutes). Serve and enjoy!