Refried Beans Recipe

RICE BOWL (1 PROTEIN WITH 1 BASE)

1. 1

   Rinse and optional quick soak

   Rinse 2 cups dried pinto beans under cold water to remove debris. For speed, perform a quick soak: place beans in a large pot with water to cover and bring to a boil for 2 minutes, then remove from heat, cover, and let stand 1 hour. After soaking, drain and rinse the beans.

2. 2

   Sauté aromatics

   In a large pot, heat 2 tablespoons olive oil over medium heat. Add the diced onion and cook until translucent, about 5–7 minutes. Add the minced garlic and cook 1–2 minutes more.

3. 3

   Toast spices

   Stir in 1 teaspoon ground cumin and 0.5 teaspoon smoked paprika or chili powder; cook for 30 seconds until fragrant.

4. 4

   Simmer beans

   Add beans (drained if soaked) and 4 cups vegetable broth or water. Bring to a boil, then reduce to a simmer. Partially cover and simmer 60–90 minutes, or until beans are very tender. Add more liquid if needed to keep them just barely covered.

5. 5

   Mash to reach refried texture

   Remove from heat and mash beans with a potato masher or use an immersion blender to reach your desired creamy yet chunky texture. If you prefer smoother beans, puree and stir in a little more broth until you reach the desired consistency.

6. 6

   Season and brighten

   Stir in 1/4 teaspoon baking soda (optional) and 1.5 teaspoons salt. Taste and adjust with additional salt if needed. Add 2 tablespoons fresh lime juice to brighten the flavor.

7. 7

   Finish and serve

   For a traditional refried texture, heat a thin layer of bean purée in a skillet over medium heat and cook, stirring, until glossy and thick, about 5–7 minutes. Stir in 2 tablespoons chopped cilantro just before serving. Serve warm as the base for a rice bowl with your choice of protein and toppings. Garnish with lime wedges as desired.