Best Refried Beans recipe

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Ingredients

1 ¾ cups dry pinto beans
1 cup diced yellow onion
2 large cloves garlic, chopped
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon celery seed
¾ teaspoon salt
½ teaspoon ground black pepper
⅔ cup fire-roasted diced tomatoes (such as Hunt's®)
½ teaspoon hot pepper sauce (such as Tapatio®)
¼ teaspoon dried Mexican oregano
¼ teaspoon cayenne pepper

Nutrition Info

169.1 calories
carbohydrate: 30.9 g
cholesterol: : -
fat: 0.9 g
fiber: 7.6 g
protein: 9.8 g
saturatedFat: 0.2 g
servingSize: -
sodium: 295.1 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Put the pinto beans in a bowl and cover with 2 inches of water. Soak for 8 hours to overnight.

  2. Transfer the beans to a medium saucepan and cover with water by about 1 inch. Add onion, garlic, chili powder, cumin, celery seed, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and let cook for 1 1/2 hours.

  3. Use a colander to separate the liquid from the solids. Transfer the solids to a food processor with diced tomatoes, hot sauce, oregano, and cayenne. Blend to desired consistency.

Recipe Yield

8 servings

Recipe Note

I used a couple of the other recipes on here for a guideline and did my own thing. It turned out so well that I thought I would share this recipe for the best refried beans. Top with grated cheese if desired. Enjoy with chips, in a burrito, etc.

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