Refried Beans (Quick + Easy Recipe) - The Simple Veganista (2024)

FAQs

How do restaurants make refried beans taste so good? ›

If you're wondering what is the secret ingredient for restaurant-quality refried beans, the answer is fat. Restaurant-made refried beans honor traditional Mexican culinary practices by adding a hearty helping of lard or bacon fat drippings to their recipe.

Traditionally refried beans are made with lard, so they are not vegan. However, we are simply swapping that out for some vegetable shortening (Crisco). You can totally bypass it all together if you want a lower fat version too. They are still delicious, just not as rich!

In a large frying pan, heat a splash of oil and fry the garlic, chilli and coriander stalks for 1 to 2 minutes, or until golden. Drain the beans, then add along with the peppers, then season to taste. Fry for 15 to 20 minutes on a low heat, stirring occasionally, until crispy.

If you want more, dice up and cook some onion, tomato, jalapeño peppers, and bacon, then add the beans and let them cook for a bit. Add olive oil or a bit of lard, some diced onion, cumin, chili powder and cayenne. And some cut up peppers if you want.

Cream Cheese Is The Simple Addition For Thicker Refried Beans.

You'll see in the recipe below that I add milk, not water, to my refried beans. It's just enough to give them a creamier texture and a richer flavor. If you prefer non-dairy, just swap out the milk for water or even chicken or vegetable broth.

Refried beans are not necessarily vegan as they are often made with lard. You can make them vegan by cooking aromatics in a bit of oil then adding beans, spices and water or vegetable broth and simmering until very tender.

Lard is used widely in Mexican cuisine. It is one of the main ingredients in the tortillas that are a favorite in many of the Mexican dishes served at Eddie's Mexican Restaurant. We also use lard in making tamales and in our refried beans.

This Mexican homemade refried beans recipe is easy to make in just 20 minutes. It's naturally gluten-free, vegetarian and can also be made vegan if you'd like. And most importantly, it tastes sooo much better than the canned stuff!

Refried beans are pinto beans that are pan-fried in lard and salt. Common variations use kidney beans or black beans, plus plant oil instead of lard.

Should I drain canned beans for refried beans? ›

Lower the heat and add the beans and—here's the kicker—their liquid. Many recipes ask you to drain and rinse canned beans, but in this case, that liquid sort of replicates the starchy cooking broth you'd get if you had boiled the beans from dry.

Those aromatics in the pot will revolutionize the beans' final flavor. The aromatics I tend to use are onions, carrots, garlic, and celery, and then heartier, woodsy herbs, like rosemary, sage, and thyme, which marry beautifully with the earthy-sweet flavor of beans.

It's just the liquid the beans were cooked in. To complete, a glug of extra virgin olive oil is poured over the beans. Since beans are pretty much fat-free, the olive oil lends necessary fat and a luxe mouthfeel that's rarely found in dishes made with canned beans.

If you're looking for a restaurant-quality refried beans recipe, you trust us when you say you have found it. We love to serve the beans right out of the skillet, garnish with crumbled Cojita cheese, or shredded mozzarella.

Key takeaway: Refried beans are a nutrient-rich food, providing plenty of fiber, protein, vitamins, and minerals. While some people who are at high risk for heart disease may need to watch out for the saturated fat content, most refried beans provide an appropriate amount of fat for the average adult.