I’ve told you before how much I looove refried beans. I usually just buy a tin (these are my absolute favourite!), but since I do enjoy a bit of a dabble in the kitchen, I thought I’d make my own for a change. I figure you should make everything from scratch at least once so you can make an educated decision about whether or not it’s worth it.
So far I’ve decided that it’s totally not worth it for me to make bread or cake from scratch, because I pretty much end up tearing my entire head of hair out every time. I’ve not yet tried pasta or ice cream. Buuut, I’ve decided that homemade refried beans are a very, very good idea.
Firstly, they’re cheaper (always an important factor…)! A tin of refried beans usually costs something like £1.50 – which is about three times the cost of a tin of normal black beans. You do have to add a bit of onion, garlic, and some spices when you make your own, but the cost of those is negligible.
(PS: if you cook your beans from dried, your refried beans will be even cheaper still… but since I’m usually going for something quick and easy, I prefer to use the tinned version)
Secondly, these homemade refried beans are really, really simple to make. It’s not like homemade bread or pasta, which will have you slaving away in the kitchen for (what seems like) ages – you can have your own refried beans made up in about fifteen minutes (ten if you’re a super quick chopper).
And, last but definitely not least, these beans were amazing – just as good as my favourite shop-bought version, if not better. I left the beans out to cool for a while after making them because I didn’t need them until a bit later in the day – and I’d say a good 10% of the batch got eaten straight out of the pan through the afternoon. Hot or cold, they’re the sort of thing I could just sit and eat with a spoon.
I didn’t, though.
(next time I’ll show you what I did with them, in case you don’t believe me…)
Easy homemade refried beans
- 1 tbsp oil
- 1 onion finely diced
- 3 cloves garlic minced
- 1 1/2 tsp smoked paprika
- 1 tsp hot chilli powder
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 2 x 400g tins black beans 240g each when drained, drained but not rinsed
- Black pepper
- Fresh coriander to serve
- Heat the oil in a large frying pan, and add the onion and garlic. Cook over a medium-low heat for 5 minutes, until soft and translucent but not coloured.
- Add the spices, and cook for a further 1 minute, stirring constantly.
- Add the drained tins of black beans, and turn the heat up to medium-high. Cook for around 5 more minutes, stirring regularly, until the beans are very soft (if the mixture looks too dry, just add a splash of water). Coarsely mash the beans with a potato masher or the back of a fork.
- Season to taste, and serve garnished with fresh coriander.