Easiest and most flavorful re-fried beans. Garlick-y, saucy, hearty and so comforting. Re-fried beans are quint- essential to Mexican cuisine and comes in handy for pretty much every dish like crunchy tacos, soft kidney bean tacos, tostadas, burritos, Mexican loaded nachos, enchiladas and so many more dishes. It's also great as a quick and delicious bean dip to be eaten with flaky nacho chips.
If you are a fan of Mexican cuisine, then you need these re-fried beans in your life. Made with very few basic ingredients, these beans are healthy and incredibly delicious. I love adding these beans in my Quinoa burrito bowl with Jalapneo ranch and this new Mango fajita bowl which I'll share soon.
In case you are thinking that these beans are fried twice and thus the name re-fried beans then let me tell you that that's not the case. Name comes from the fact that they are cooked twice. First when cooked/boiled after soaking and second when they are sauteed with olive oil, garlic, cumin powder and chili. These are so simple to make but taste so flavorful even with the use of minimum ingredients.
1 cup raw kidney beans/black beans/pinto beans
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In case you are thinking that these beans are fried twice and thus the name re-fried beans then let me tell you that that's not the case. Name comes from the fact that they are cooked twice. First when cooked/boiled after soaking and second when they are sauteed with olive oil, garlic, cumin powder and chili. These are so simple to make but taste so flavorful even with the use of minimum ingredients.
I like making these beans from scratch by soaking raw kidney beans overnight and cooking them next day because that's how we cook pretty much all legumes like chickpeas, mung beans in India but you can very well use canned beans. Just make sure to add some stock or water if using canned beans which helps to mash them down and make them extra creamy.
Smoky, garlicky-y and comforting re-fried beans for tacos, enchiladas, loaded nachos, burritos, burrito bowls and great as a quick bean dip.
Type: Appetiser
Diet: Vegetarian/Vegan
Serving: Makes about 2 cups
Ingredients
1 cup raw kidney beans/black beans/pinto beans
1 Tbsp olive oil
2 Tbsp chopped garlic
1 Tsp cumin powder
2 Tsp chili flakes (add 1 tsp if you want less spicier)
1-2 Tsp lemon juice
2 Tbsp chopped garlic
1 Tsp cumin powder
2 Tsp chili flakes (add 1 tsp if you want less spicier)
1-2 Tsp lemon juice
1 Tbsp tomato ketchup
salt to taste
salt to taste
Method
Soak kidney beans for 7-8 hours and then pressure cook in salted water till soft. (alternatively, you can also use canned beans)
Take a large pan, and heat olive oil. Next add chopped garlic and cook for 2 mins only.
Then add all of the pressure cooked kidney beans along with one cup of water in which beans were cooked. (Adding the water is essential at this stage as it helps give re-fried beans that smooth and creamy texture on mashing otherwise your re-fried beans will be pretty dry)
Season with salt, cumin powder, ketchup and chili flakes and cook on medium flame till 1/2 of the water is evaporated.
After that using back of a spoon or potato masher, mash half of kidney beans to get thick gooey consistency.
Finish with some lemon juice and chopped coriander/cilantro.
Notes to the recipe:
Mash beans according to your desired consistency. Mash more if you'd like ever mushier consistency.
If you are using canned beans, do add some water/stock.
Other seasonings like oregano, paprika, black pepper, cheese can also be added to enhance flavor even more.
If you try this recipe, don't forget to leave a comment. Do take a picture and tag #fascinatingfoodworld on Instagram.
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