Description
These beans are seriously addictive. I was tasting them to adjust the salt, and I couldn’t stop eating them. Don’t eat canned refried beans. They are the worst. You can make these with just 10 minutes of hands-on time! Even better, they are freezer-friendly, so you can have amazingly delicious refried beans whenever you want!
Ingredients
- 3 cups Dried Pinto Beans
- 12 cups Water
- ¼ cups Vegetable Oil
- 5 cups Diced Onion
- 1 Tablespoon Salt
- 8 ounces, weight Cream Cheese
- 1 cup Shredded Part Skim Mozzarella
- 1-½ cup Shredded Cheddar (optional)
Preparation
Sort through beans, removing any rocks. Rinse beans if desired and add to a large pot with the water. Soaking beans is not necessary! Bring to a boil and set stove at a temperature that barely maintains a boil when pot is covered. Boil 2 hours or until beans are very tender.
Reserve 3 cups of bean broth. Drain remaining liquid and set drained beans aside.
Add oil to pot and turn heat to medium. When oil is hot, add onions and turn heat to high. (I don’t heat the oil on high to avoid potential kitchen fires.) Cook onions until lightly browned and translucent.
Add beans, salt, and 2 cups of broth to the pot. Simmer at least 10 minutes to allow the flavor of the onion and salt to incorporate into the beans.
Add cream cheese and mozzarella. Puree using an immersion blender until beans are at desired consistency. Add more bean broth if desired to reach a smoother texture. I like to have some whole beans in the mix so 2 cups was perfect for me.
Top with shredded cheddar if desired. To be fancier, transfer to a baking dish, top with cheddar, and keep warm at 250ºF until you are ready to serve.
