Skip the Can! Make Your Own Refried Beans (2024)

FAQs

How to make refried beans in a can taste better? ›

Try some onion – Dice green, yellow, or even red onion and add to the refried beans for more flavor. Add some seasonings – Try adding a dash of cumin, garlic powder, onion powder, salt. Top with cilantro – Garnish with cilantro to improve refried beans taste.

Why Do Restaurant Refried Beans Taste So Good? Most authentic Mexican restaurants use lard in their refried bean recipes which adds another layer of flavor and helps achieve the ideal creamy texture.

Add milk instead of water.

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.

Plus, instead of paying around $1 per can, we can now easily make our own and place them in the freezer for WAY less. Not only are they cheaper to make, but they are also MUCH healthier. You will love this refried beans healthy version.

I like to sprinkle in some taco seasoning, but you could add whatever spices you like — garlic powder, cumin, and chili powder are all good calls. Then, you mash the beans up directly in the pan and add just a little bit of vinegar at the end to really make the beans sing.

Yet, since refried beans often contain added fat and salt, they may be higher in calories, saturated fat, and sodium than other beans. These factors may impair your weight loss goals, raise your risk of heart disease, and increase your blood pressure levels.

Most Mexican restaurants buy their refried beans already canned, so it's likely they contain lard. It's very easy to buy canned refried beans without lard, but you have to do it on purpose. If you are concerned about lard or no lard, you will have to ask the server at the restaurant.

Because in Mexico, the traditional method of preparing this dish uses lard, also known as pork fat. Many foods taste amazing when fried in lard or prepared with lard. Same way you make them with pintos. Soak them, season them, boil them, drain them.

If your beans are still too watery after prolonged cooking and mashing, consider adding a thickener like cornstarch, all-purpose flour, or arrowroot. To do this, first, make a slurry of equal parts thickener and water, then slowly add it to your refried beans. They should thicken considerably.

Much like the delicious pot likker from a pot of simmered dry beans, the liquid in canned beans is full of flavor that shouldn't go to waste. It's useful. All that starchy liquid will act as a natural thickener for soups, stews, and saucy dishes, making them instantly creamier.

Why are my refried beans so dry? ›

Control the consistency of your beans by cooking them low and slow. If you put the heat too high, your beans will dry out faster. Your refried beans will continue to thicken as they sit, so taking them off the heat when they are still a little runny is totally fine!

Refried beans are not cooked twice; they are only cooked once. According to the book "American Regional Cuisine" by The Art Institutes, this misnomer results from the fact that that the prefix "re-" means "very" in Spanish, but Americans misunderstand it to mean "again".

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.

Once made, the beans will last about 3 to 4 days in the fridge. To reheat them, just add more water and heat them up on the stovetop. If the beans smell at all bad or have developed mold, discard them. You can freeze the beans, either before or after you mash them.

Although canned chili will already have some seasonings, fresh herbs and spices will add bolder flavor. You can upgrade your chili using ingredients you likely already have on your spice rack, such as chili powder, ground cumin, onion powder, garlic powder, smoked paprika, and cayenne pepper.

Proper cooling is critical-- certain bacteria can make poisons that are not destroyed by reheating temperatures. SHALLOW PAN METHOD Divide large containers of food into several shallow pans to cool. This method works well for foods like refried beans, rice, potatoes, casseroles, ground meat, meatloaf, and chili.

We love to serve the beans right out of the skillet, garnish with crumbled Cojita cheese, or shredded mozzarella. EXPERT TIP: The beans can be made up to 24 hours in advance. Reheat in a skillet over medium-low heat. Add a little more water or chicken stock, if the beans need to be loosened up a bit.