My boyfriend and I are absolutely obsessed with this little taco joint down the street from our apartment. It seriously has the best re-fried beans ever. Their burritos and tacos are kinda amazing also. But really it’s all about the beans. And get this – they aren’t made with lard! Say what?!? My kinda beans!
On nights when I don’t get home in time to make dinner, my boyfriend would hop on over to the taco house and pick up all the fixin’s and make himself a burrito or something of the sort. I decided that it was high time I started making my own re-fried beans and let me tell you, I couldn’t be happier with the results. 2 1/2 cups of dried pinto beans makes enough beans for the whole week for the 2 of us. We eat a lot of southwestern/mexican style food so these go like hot cakes in the kitchen! I’ve since stuffed them into burritos, made bean and cheese quesadillas, topped a bowl of re-fried beans with guacamole and make my favorite bean dip for a big Laker game party we had last week!
I made this batch with a bag of these dried pinto beans laying around from Cube Marketplace in LA – but you can use whatever dried pinto beans you have!
Spicy Refried Beans
- 2 1/2 cups of dry pinto beans
- 3 quarts of water
- 2 tbsp olive oil
- 1 cup onion finely chopped
- 2 tbsp red pepper flakes
- 1 tbsp paprika
- 1 tsp cayenne pepper
- 1 cup water
- Cheddar cheese
- Rinse the dried beans in water making sure to get rid of any dirt that might be hanging out.
- Add the beans to a large pot and cover with water. (Make sure there is about 4 inches of water above the dried beans - they will soak up a lot of water)
- Cook the beans for 2 1/2 hours. Bring the water to a boil and the cover and reduce to a simmer.
- Once the beans are cooked, drain the excess water and set aside.
- In a large skillet add the olive oil over medium high heat. Saute the onions along with the red pepper flakes, paprika and cayenne pepper for about 5 minutes. Add in the drained beans and 1 cup of water. Using an immersion blender, lightly blend the beans until they have a consistency of mashed beans. Season with salt as needed.
- Serve with shredded cheddar cheese.