Refried Beans

Ingredients

• 907 gdried pinto beans
• 1 mediumyellow onion, peeled and quartered
• 4 clovesgarlic, peeled
• 2 teaspoons, plus more to tastesalt

Instructions

1. 1

   Sort and soak

   Check the beans and remove any stones. Put them in a 5.7-litre slow-cooker pot or a large bowl, cover with about 2.8 litres of cold water and leave to soak overnight.

2. 2

   Rinse the beans

   Drain away the soaking water, then rinse the beans about three times.

3. 3

   Slow-cook the beans

   Put the beans in the slow cooker with the onion, garlic and 2.4 litres of water, enough to sit about 5 cm above the beans. Cover and cook on high for 5–7 hours, or until soft.

4. 4

   Reserve cooking liquid

   Ladle out and set aside 240 ml of the cooking liquid. Drain the beans in a colander over the sink.

5. 5

   Blend to taste

   Return the beans to the slow cooker, or put them in a large bowl if you are concerned the hand blender might scratch the pot. Sprinkle with 2 teaspoons of salt. Blend the beans, onion and garlic with an immersion blender, or in batches in a regular blender. Stir in reserved cooking liquid as needed to reach your preferred thickness, and leave the beans chunky or blend them smooth. If using a regular blender, add enough liquid to help the mixture blend.

6. 6

   Serve or store

   Serve the beans, or transfer them to an airtight container and refrigerate for up to 4 days. To freeze, pack into 1-quart (about 950 ml) freezer bags, press flat and freeze for up to 6 months.

What are refried beans?

Refried beans are a familiar Mexican-style side made by cooking beans until tender, then mashing or puréeing them. Despite the name, this version is not fried: its soft texture comes from blending the cooked beans with some of their liquid.

Here, pinto beans are slow-cooked with onion and garlic, then seasoned and puréed. The simple ingredient list lets the beans stay at the centre of the dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 136 calories, 8g protein, 25g carbs, 1g fat.

The pinto beans provide most of the carbohydrates and plant protein, while the onion and garlic add flavour in small amounts. There is no added fat in the listed ingredients; serve the beans with vegetables and a protein-rich main to round out the plate.

Why soak the pinto beans?

Soaking the dried beans overnight gives them a head start before slow-cooking. Sorting through them first also helps you spot and remove any small stones.

Drain and rinse the soaking water before cooking, as directed. The recipe uses fresh water for the slow cooker.

Onion and garlic for flavour

The onion and peeled garlic cook right alongside the beans, so they soften and can be blended into the finished mixture. Quartering the onion makes it easy to add to the cooker and purée later.

There is no added cooking fat in the ingredient list. Salt is added after cooking, with extra available to taste.

Blend to your preferred texture

An immersion blender makes it easy to purée the beans in the slow-cooker pot, but use a large bowl if you want to avoid scratching the pot. A regular blender works too; blend in batches and add enough liquid to get the mixture moving.

For a looser finish, stir in the reserved cooking liquid a little at a time. Stop blending while some beans remain intact if you prefer a chunky result.

How to tell when the beans are done

Cook the beans on high for 5–7 hours, checking that they are soft before draining. The recipe gives softness, rather than a fixed cooking time, as the cue to move on.

Reserve the measured cup of cooking liquid before draining the beans. It gives you a useful starting point for adjusting the consistency after blending.

Serving ideas

Serve the beans as a side with tacos, rice or other Mexican-inspired dishes. Their mild, savoury flavour also works well alongside a more highly seasoned main.

For a balanced plate, pair a portion with vegetables and a protein-rich dish. The beans can also be spread into wraps or served as part of a larger sharing meal.

Recipe notes & tips

• Sort the dried beans carefully before soaking.
• Use fresh water for cooking after draining and rinsing the soaked beans.
• Check for softness before draining; the slow-cooker time can vary.
• Reserve the cooking liquid before pouring the beans into a colander.
• Add the reserved liquid gradually so you can control the final thickness.
• Blend in batches if using a regular blender.

Variations

• Keep them chunky: mash or blend briefly, stopping before the beans become completely smooth.
• Make them smoother: blend thoroughly and add cooking liquid a little at a time.
• Adjust the seasoning: taste after blending and add more salt if needed.
• Use a bowl: transfer the beans before using an immersion blender if you want to protect the slow-cooker pot.
• Serve as a spread: spoon the beans into wraps or use them as a base for a Mexican-inspired meal.

Common mistakes to avoid

• Skipping the sort: small stones can be mixed in with dried beans, so check them before soaking.
• Using the soaking water: drain and rinse the beans before adding fresh cooking water.
• Draining before reserving liquid: set aside 240 ml of cooking liquid first so you can adjust the purée.
• Adding all the liquid at once: stir it in gradually to avoid making the beans thinner than you want.
• Overfilling a regular blender: blend in batches and add enough liquid to help the beans move.

How to store

Keep the beans in an airtight container in the fridge for up to 4 days. To freeze, pack them into freezer bags, press the bags flat and freeze for up to 6 months.

Frequently asked questions