Refried White beans



To make the refried white beans, you need to pre-soak your beans overnight. Change the water every few hours and replenish with new water.

Refried White Beans

  • 1 package of white beans, soaked overnight
  • 1/2 teaspoon of italian herbs
  • 1/2 teaspoon of cumin
  • 1/2 teaspoon of cayenne
  • salt and pepper
  • 2 tablespoons of olive oil

In a large stockpot, add pre-soaked beans, cumin, cayenne, italian herbs and water. Bring to a Boil, then reduce to low heat for 1 hour and 45 minutes or until tender. Drain beans, leaving some of the water.

Blend beans in a food processor or mash by hand. The blender will make them smoother without adding more oil or overcooking the beans.

Heat a large pan with olive oil. You can add finely diced onion or garlic for more flavor. Then fold in the mixed bean. Refry the beans to make a smooth, flavorful consistency.

To get the perfect refried bean, it really has to be based on your individual taste and whether you want more or less oil/fats. I start with the basic recipe and then stand over the pot, stirring to make it smooth, add olive oil to loosen it up and adjust the spice, salt and pepper levels.

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