Make delicious refritos beans, better than the jug, in 20 minutes or less! These easy refried beans are creamy, tasty and make the perfect garnish.
Homemade beans are very good, but making them dry beans is a long process. Now you can have all the flavor of the refused beans in a fraction of time!
How to facilitate easy refried beans
The key to facilitate these refused beans is to use canned beans.
Now before asking yourself (or me) why you would use the earth canned beans to make refried beans If you could alone Open a can of refused beansLet me tell you why. ⤵️
Because these simple and fast refried beans are about a A thousand times more and more than any can of refused beans that I have met. And why are they more straighteners? ⤵️ ⤵️
- We are building flavor layers by skipping garlic and onions in the first step.
- Rinsed and drained beans obtain a quick heat with some additional and important ingredients that continue to build a more complex flavor profile.
- You control the consistency of the aforementioned beans when it is crushed in the last step.
Finished beans can be as soft or thick as they want. For super soft consistency, enter there with an immersion blender.
Otherwise, a potato crusher is the perfect tool to convert soft beans into refredient beans with some texture.
In addition, you can add some hot water at the end if you want beans to be less thick. Basically, what I say is: you have all the control here. Use it wisely. 😉
THE BEST REFRITS BEANS
Listen, I love this classic bean recipe refritos of pressure pot that uses dry beans. (And also hundreds of you).
But there have been times when I don’t have the time (or dry beans) for that recipe to happen. So I took notes of that recipe and transferred the delicious flavors to these easy refredo beans, and Wow, they are very, very good.
They are perfect as garrison for many Mexican inspiration food. And they do the most excellent things of Burrito/Quesadilla of beans and super fast cheese (yes, of the guy you prepare in two seconds and throw the microwave – yum).
This is a great recipe to have in your rear pocket when you need very, very good refried beans and need them now!
A year ago: Brown butter chocolate sparks muffins
Two years ago: Incredible cookies with sparks of peanut butter oatmeal {without milk without egg}
Three years ago: Oat cookies mixed with chocolate sparks
Four years ago: Butterscotch Rice Krispie Treats
Five years ago: Sticky coconut chicken
Six years ago: Mel’s Buddha Bowls {with super tasty peanut sauce}
Seven years ago: Bowtie paste salad of mandarin spinach with teriyaki dressing
Eight years ago: The best ground or ground turkey tacos {20 -minute food}
Nine years ago: {Pressure pot or stove} chicken coconut curry
Ten years ago: Incredible key lime cheese teak
Easy refredo beans
- 1 tablespoon olive oil
- ¼ cup finely chopped onion
- 2 nail garlic, finely chopped
- 2 cans (15 and each) Pintos, rinsed and drained beans
- 1 cup water
- 2 teaspoons White vinegar
- ¼ teaspoon salt
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In a medium saucepan, hot olive oil over medium heat. Add the onion and garlic and jump for 2 to 3 minutes until the onions are translucent.
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Add drained beans, water vinegar and salt. Bring over low heat. Cover the pot and cook over low heat for 5 minutes (verify once or twice to make sure the beans do not adhere to the bottom of the hot; moderate heat as necessary).
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Discover and cook from 2 to 3 more minutes until they are thick and almibarados.
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Use a potato crusher to mix beans to the desired consistency. Add additional salt to taste, if necessary.
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Water can be added a little at the same time to adjust the consistency, if necessary. Serve hot.
Additions: You can add a finely covered jalapean of cubes with onions and garlic for heat.
Service: 1 service, Calories: 31Kcal, Carbohydrates: 1gram, Protein: 0.2gram, Fat: 3gram, Saturated fat: 0.4gram, Sodium: 119mg, Fiber: 0.2gram, Sugar: 0.4gram
Recipe source: From Mel’s Kitchen Cafe
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