If you haven't done a whole lot of Mexican cooking in the past, you might only have thought about eating the refried beans from a can. These are OK if you are really pushed for time, however when you learn how you should make refried beans yourself you'll be hard pressed to go back to the tinned variety. You'll find that there are a number of different recipes available to try and some are more authentic than others. Of course, recipes tended not to be written down traditionally so some alteration over the years is to be expected as people try out different ingredients to taste

Refried Beans Recipe 1

2 tsp of oil
2 jalapenos (chopped finely)
2 medium onions (chopped medium)
4 garlic cloves, minced (not traditional, optional)
4 (14 ounce) cans black beans (or red kidney if desired)
1 (12 ounce) can beer

Simply take a large pan and lightly cook the onions and garlic until softened. Next add in the jalapeno peppers and keep cooking lightly so that they just begin to go brown. The beans can then be added - 2 of the cans with the juice and 2 without. Bring this mixture to the boil and them allow to simmer for about one and a half hours. Add in the beer when required. Make sure the beans don't dry out. You don't need to use all of the beer but sometimes you might need 2 cans of beer. Avoid adding in any salt until the dish has been cooked, and then simply salt to your own taste.

Refried Beans Recipe 2

1 can of pinto beans
1/2 onion (medium and chopped)
1/4 cup of butter
3/4 tsp of salt
1/2 cup cheddar cheese (shredded)

Boil up the beans in a pan and the strain off the liquid. Either whiz up the beans in an electric mixer or do so by hand with a potato masher. Add in the onion, butter and salt. Place the mixture back into the pan and place over a low heat so that is gets heated up well. Then add in the grated cheese.

Tags: mexican, recipe, refried beans, jalapenos, black beans, kidney beans

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