Boys {Recipe: Half-Smashed Refried Beans} (2024)

FAQs

What is the secret of refried beans? ›

If you want a thicker refried bean, then use less water. If you want thinner beans, then you will use more broth. Save the leftover bean broth and use it to stir into your leftover beans. As they sit in the refrigerator and chill, they will thicken.

If you're wondering what is the secret ingredient for restaurant-quality refried beans, the answer is fat. Restaurant-made refried beans honor traditional Mexican culinary practices by adding a hearty helping of lard or bacon fat drippings to their recipe.

I like to sprinkle in some taco seasoning, but you could add whatever spices you like — garlic powder, cumin, and chili powder are all good calls. Then, you mash the beans up directly in the pan and add just a little bit of vinegar at the end to really make the beans sing.

Add milk instead of water.

You'll see in the recipe below that I add milk, not water, to my refried beans. It's just enough to give them a creamier texture and a richer flavor. If you prefer non-dairy, just swap out the milk for water or even chicken or vegetable broth.

Yet, since refried beans often contain added fat and salt, they may be higher in calories, saturated fat, and sodium than other beans. These factors may impair your weight loss goals, raise your risk of heart disease, and increase your blood pressure levels.

Frijoles are eaten with almost every main course alongside arroz. In many Mexican restaurants in America, refried beans are served with a layer of melty, gooey, shredded cheese on top.

Ingredients for a creamy refried bean dip typically include refried beans, sour cream, cheese (such as cheddar or Monterey jack), and seasonings (such as garlic powder, cumin, and chili powder). Optional ingredients may include diced tomatoes, green onions, and cilantro.

Cream cheese is the not-so-secret weapon for making refried beans a yummy side dish to accompany rice, or a versatile taco or nacho topping. The dairy in cream cheese not only thickens refried beans to a creamier consistency — cream is in the name — but it also incorporates the rich, silky flavor of dairy.

If you don't like bacon flavor in your refried beans (which I don't, but some do), you can simply add chili powder, garlic powder, cumin and some oregano to those beans. An alternate addition is adding a bit of your favorite salsa to them.

How to season up refried beans? ›

Try bacon grease, chili powder, cayenne pepper, onion powder, garlic powder, chicken broth, chili pepper, lime juice, cream cheese, taco seasoning, and more to make the best refried beans to serve with your next Mexican meal.

Milk makes refried beans creamy

This liquid can help make your beans smoother and taste richer. Once the beans are tender, it's time to fry them. Garlic is cooked in the oil and then the beans are added. The beans are mashed, and this is where the milk comes in.

But if you don't mind using dairy, I strongly recommend making these refried beans with butter! I like to use part of it to sauté the veggies. But then — fun trick — if you stir an extra pat of cold butter into the refried beans at the very end, it will make them extra silky and add a rich hint of buttery flavor.

The best side dishes to serve with refried beans are a chicken burrito bowl, birria tacos, tostadas, steak fajitas, mushroom tacos, stuffed shells, carne asada, sweet potato fries, taquitos, Mexican rice, chicken enchiladas, grilled corn on the cob, guacamole, chiles rellenos, quesadillas, and pico de gallo.

Adding sour cream to refried beans is one of my favorite ways to dress up refried beans and make it thinner and creamier. This addition, hot sauce, and shredded cheese give you the same flavors as Mexican restaurants and makes the best refried beans.

How to Season Refried Beans. These homemade refried beans are flavored with fresh garlic, ground cumin, ground chili powder, salt, and fresh lime juice.

Refried beans make the perfect side dish for Mexican food. Serve the beans warm and you could sprinkle some cheese on top. Other uses include, as a filling for burritos, spread over tostadas, dolloped on top of nachos, or simply as a dip on their own.