Refried Beans
How do you make creamy refried beans?
Sauté chopped onion and garlic in butter; remove the garlic once golden. Add precooked beans, salt, and cumin, cooking over low heat. Add plant-based milk and cook for 10 more minutes, stirring constantly. Blend or mash the beans until smooth and serve hot with tortillas or as a dip.
A super simple and quick preparation for a typical recipe from my beloved country; in reality, there is no single recipe—each household has its own. This is my favorite, and I want to share it with you.
The screen will not turn off while you cook.
Servings: Serves 8–12
Ingredients
- 500 g drained unsalted precooked beans (or, if you have previously cooked seasoned beans, omit the salt from the ingredients).
- 65 g plant-based butter
- ¼ teaspoon cumin (0.5 g)
- 3 garlic cloves
- 2.5–5 g salt (to taste)
- 20–50 ml unsweetened plant-based milk (soy), or dairy milk if you prefer
Instructions
Start by peeling half an onion and chopping it very finely.
In a medium saucepan, place the butter and garlic cloves, brown them, and then remove them.
Then sauté until the onion becomes translucent.
Add the beans, salt, and cumin, stir, and cook over low heat for 5 minutes.
Pour in the milk and cook for another 10 minutes, stirring often. With a potato masher, mash the beans until you obtain a creamy texture.
Serve very hot, with toasted tortillas, as a dip, or simply on its own—it is delicious.
Enjoy your meal!
Reviews
There are no reviews yet.
- 500 g drained unsalted precooked beans (or, if you have previously cooked seasoned beans, omit the salt from the ingredients).
- 65 g plant-based butter
- ¼ teaspoon cumin (0.5 g)
- 3 garlic cloves
- 2.5–5 g salt (to taste)
- 20–50 ml unsweetened plant-based milk (soy), or dairy milk if you prefer