Refried Beans

Mexican Sides & Mains
Gluten-Free
Nut-free
Soy-Free

This Refried Beans recipe is the only one you will ever need! So flavorful and delicious.

PREP TIME

10min

COOK TIME

2hr

TOTAL TIME

2hr 10min

INGREDIENTS

  • 3 cups of peruvian or pinto (dried) beans 
  • 1 white onion
  • 6 cloves garlic
  • 2-3 tbsp neutral oil 
  • Salt to taste 
  • 1-2 jalapeños 
  • 1 tsp better than bouillon (vegetarian chicken) 
  • Filtered water

EQUIPMENT

  • Large pot
  • Stainer

Instructions

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vIDEO INSTRUCTIONS

HAVE ANY QUESTIONS?

Come hang out on Instagram and ask me all your questions.

You can also go ahead and send me an email at fuelednaturally@gmail.com.

  1. Sort through your beans and remove any pebbles or small rocks. You may find 1-2 in each batch of beans. Strain your beans really well then add to pot. 
  2. Cover the beans with filtered water, you want about 1-2 inches of water above the beans. Add in 3/4 of onion (cut in big chunks) and peeled whole garlic cloves. Do not add salt yet, we will add later.
  3. With the lid off, cook the beans for around 2 hours or more or until the beans are fully cooked, soft and tender. Throughout the cooking process you will need to add 2-3 cups of additional (HOT) filtered water as the water in the pot will begin to evaporate.
  4. Once the beans are cooked and tender add a generous 2 pinches of salt, mix then taste, add more salt to your liking.
  5. Chop the remaining white onion and jalapeños… remove the seeds! 
  6. In a pan add 2-3 tbsp oil. Then sauté the onion and jalapeño for a few minutes. Add in at least 3 cups of cooked beans, if some of the juice comes with that’s ok! 
  7. In a cup combine 1 tsp of bouillon paste + 4 tbsp warm water. Mix to dissolve then add into beans. Mash beans, taste… add salt to your liking and enjoy!

HAVE ANY QUESTIONS?

Come hang out on Instagram and ask me all your questions.

You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.