1. To make refried pinto beans, add 1 to 2 tablespoons of canola oil to a sauté pan over medium-low heat. Place the cooked pinto beans into the pan. Using a masher, begin to crush the beans in the pan. Mash until the desired texture and consistency is reached. Use a large spoon to stir the beans in the pan so that they are evenly heated. Save for later use or serve. 00:11
2. To make refried black beans, add the cooked beans to a sauté pan without any oil. With a masher, begin to mash the beans in the pan. Add a couple of tablespoons of the black bean broth to the pan and continue mashing until the desired texture and consistency is reached. Use a large spoon to stir the beans in the pan. Save for later use or serve. 02:03
What You'll Need
- Sauté pan
- Large spoon
- Pinto beans, cooked (2 cups)
- Black beans, cooked (2 cups)
- Canola oil (1 to 2 tablespoons)
Use a hand mixer for even smoother consistency in the refried beans.
Though not common in Mexican cuisine, other types of beans like white beans and chickpeas can be refried too.
If enjoying these refried beans on their own, try garnishing with a handful of cotija cheese and some cilantro. For alternative flavors, try refrying the beans in butter, lard, bacon drippings, or other types of oils.