Chuys Refried Beans Recipe
A delightful blend of creamy pinto beans, seasoned to perfection, creating a rich and flavorful side dish that pairs perfectly with your favorite Mexican meals.
Calories: 180kcal
Equipment
- Large saucepan
- Wooden spoon or masher
- Blender or food processor (optional)
Ingredients
- 2 cups pinto beans, dried
- 6 cups water
- 1 small white onion, diced
- 3 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt (adjust to taste)
- Freshly ground black pepper to taste
- 2 tablespoons unsalted butter
Instructions
- Rinse the dried pinto beans thoroughly under running water. Place the beans in a large saucepan and add the water. Bring to a boil over high heat for 2 minutes. Remove from heat, cover, and let the beans soak for 1 hour.
- After soaking, drain and rinse the beans again. Return them to the saucepan along with the diced onion, minced garlic, vegetable oil, ground cumin, chili powder, salt, and black pepper.
- Heat the mixture over high heat until boiling. Then, lower the heat to a gentle simmer, ensuring it is covered, and let it cook for approximately one hour or until the beans are soft and fully cooked. Stir occasionally to prevent sticking.
- Once the beans are fully cooked, remove the lid and continue to simmer over low heat for an additional 15 minutes, stirring occasionally. This will help evaporate excess liquid.
- Using a wooden spoon or masher, gently mash the beans until they reach your desired consistency. For a smoother texture, transfer a portion of the beans to a blender or food processor and process until smooth. Return the pureed beans to the saucepan and mix well.
- Add the unsalted butter to the beans and stir until it melts, creating a creamy and luscious texture. Continue to cook for another 5 minutes to allow the flavors to meld together.
- Remove the saucepan from heat and let the beans cool slightly before serving.