Festival Refried Beans
Transform your next meal with the bold and hearty flavor of Festival Refried Beans! This authentic recipe brings dried pinto beans to life by simmering them with fragrant onion and garlic before blending them with aromatic spices like cumin, smoked paprika, and chili powder. A splash of fresh lime juice adds a zesty kick, while the optional garnish of cilantro elevates the dish with a pop of color and freshness. Perfectly creamy and versatile, these refried beans can be served as a flavorful side dish, a crave-worthy dip, or a satisfying addition to tacos, burritos, and more. With its authentic ingredients and homemade touch, this recipe is a must-try for anyone seeking a crowd-pleasing, comforting dish.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups dried pinto beans
- 6 cups water
- 1 large onion
- 4 units garlic cloves
- 3 tablespoons vegetable oil or lard
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro (optional, for garnish)
Instructions
Rinse the dried pinto beans under cold water, removing any debris or damaged beans.
Place the beans in a large pot and cover with 6 cups of water. Let them soak overnight, or use the quick soaking method by bringing the beans and water to a boil, boiling for 2 minutes, then removing from heat and letting sit for 1 hour.
Drain the beans and refill the pot with 6 cups of fresh water. Add the peeled and quartered onion and whole garlic cloves to the pot.
Bring the beans to a boil over high heat, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the beans are tender. Stir occasionally to prevent sticking.
Once the beans are cooked, drain them, reserving about 1 cup of the cooking liquid.
In a large skillet, heat the vegetable oil or lard over medium heat.
Add the cumin, smoked paprika, and chili powder to the oil, stirring for 30 seconds to bloom the spices.
Add the drained beans to the skillet, mashing them with the back of a wooden spoon or potato masher as they cook. If the beans seem dry, add a little of the reserved cooking liquid until the desired consistency is reached.
Stir in the salt, pepper, and lime juice, then taste and adjust seasoning as necessary.
Garnish with fresh cilantro if desired, and serve warm as a side dish, dip, or in tacos.
Nutrition Facts
Calories |
1028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2126 mg | 92% | |
| Total Carbohydrate | 127.2 g | 46% | |
| Dietary Fiber | 37.9 g | 135% | |
| Total Sugars | 11.6 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 391 mg | 30% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2157 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
