Mexican Monday....on a Tuesday

HELLO!!!!!  Trying to get back in the swing of things so let's start with a recipe!

I made some refried beans to go along with our lunch on Sunday so I grabbed a few quick snaps with my phone as I was cooking.  So, not the best most beautiful pictures in the world or the most sexy of dishes but it's a great staple that's fast and easy to cook and I thought I would share my recipe for refried beans. I apologize in advance, this is another one of my recipes where I don't have any measurements for the liquid portion so just bear with me and let's make something simple and good.

I've never been crazy about the refried beans we have around here in the grocery store, especially the canned ones.  They usually look like some sort of gross paste and taste even worse.  I used to make just rice or pico to go along with our Mexican dishes but really wanted to make some beans one night.  After a quick google I found a recipe that looked about right and about 20 minutes later had a great quick new side dish.  Hope you enjoy!

Simply Delicious Homemade Refried Beans

1 sixteen ounce can Pinto Beans washed and drained
1 heaping teaspoon of chopped garlic 
1 to 2 tablespoons of olive oil (or if you want to be bad - bacon grease)
1 cup chicken stock
salt and pepper to taste

In a small skillet heat your oil of choice and saute your garlic for a few minutes. 

Add the drained and rinsed pinto beans and toss or stir to coat and saute for a few moments. 

To this add your chicken stock and just enough water to cover the beans about 1/2 inch and simmer for around 15 to 20 minutes.  

The way you know the beans are ready is that they will start to split and be nice and soft (aka mushy).  As you simmer the liquid will cook down so you may need to add a little more water as you cookJust keep an eye on things and make sure you have plenty of cooking liquid at all times. 

When the beans are ready, take a potato masher or a fork and mash until the beans are smooth and creamy.  If they are too runny simmer for a few minutes more making sure to use a low heat and stir often so they don't stick.  If they are too thick add a little more water or chicken stock.  Salt and pepper to taste and garnish with a good Mexican cheese, or if you live where that's not available like me use a little shredded mozzarella.  

Presto! I normally put my beans on to simmer before I start making my tacos or whatever it is we are cooking so when my main dish is done all I have to do is mash up my beans and everything gets done about the same time.     

Like I said not the best pictures, not the more interesting dish, but definitely a cheap, filling staple.  Enjoy!

As always let me know what you think!  If you try this and have any suggestions let me know.  Later my lovelies!


  1. So easy! We have good canned ones here (in San Antonio), but even then I'm careful about which brand/type I buy. I usually put just a little salsa in the canned ones to thin them a little. Your pictures look yummy!

    1. I was really kind of disappointed once I started looking at recipes. :) I thought why has no one ever told me it was this easy! Mexican restaurants must make a mint on their sides. LOL

  2. My dad's caregiver makes the most scrumptious refried beans--with bacon grease, of course! My favorite canned pinto is Bush's, but I confess, I just heat the beans and then add the cheese--the rest is too much work.

    1. If I liked just plain pinto beans that is exactly what I would do too. I confess that I'm super weird and don't like just pinto beans without all this extra good stuff. I'm happy to see that the website I looked at was actually authentic! It said to always use bacon grease to give them the right flavor and even though I normally make them with olive oil when I splurge and use bacon grease they are oh so much better.


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