Papi’s Beans

Because beans shouldn’t taste like beans

Refried beans are amazingly versatile, they are great as an appetizer, a side dish or  the base of many mexican entrées.

Enjoy in or with burritos, tacos, enchiladas, rice, mole, sopes, chiles rellenos, huaraches, chilaquiles and many more antojitos…

Servings

10-12

Ready In:

25min

Good For:

All Meals

This recipe can be made entirely from scratch by using pinto beans and our Pinto Bean Soup recipe or you can also use canned cooked pinto beans — they are both very good but the ones from scratch are exceptional!

Ingredients:

TO MAKE THIS RECIPE FROM DRY PINTO BEANS BEANS — USE OUR PINTO BEAN SOUP RECIPE AND THE INGREDIENTS BELOW:
 
OR
 
TO MAKE THIS RECIPE FROM CANNED COOKED PINTO BEANS USE
2 29 oz. cans of cooked pinto beans (in the United States, we strongly recommend the Sun Vista Brand),
AND THE INGREDIENTS BELOW:

Olive oil

1 medium chopped onion

1 teaspoon of salt

1 teaspoon of chicken bouillon (we prefer Knorr brand)

1/4 cup of mayonnaise

1/3 cup of ketchup

3 tablespoons of honey

1/2 cup shredded muenster cheese

Garnish:

Cilantro

Avocado

Limes

Queso Fresco* (crumbly cheese)

Crema Mexicana*

*available in Mexican markets if not found in the grocery store.

Time to start mashing…

  1. In a mid-sized pot, sauté the chopped onion in olive oil until brown — set aside.
  2. Add 1/4 cup of olive to the pot — let it get hot.
  3. Whether you use the beans from our Pinto Bean Soup recipe or the canned beans — drain most of the broth but not all, (set it aside, do not throw it away in case you need to add some back) be careful to not leave too much liquid in because the beans will be runny or not enough because they will be too dry and pasty. If you find that you drained too much you can always add a little water or milk to moisten them up but be careful because the broth has a lot of flavor in it so it is best to keep the original liquid.
  4. Add the beans and the onions to the pot, stir.
  5. Lower heat to low.
  6. Mix in the mayo, ketchup, bouillon and honey.
  7. Using a bean masher, (in the U.S. a potato masher) mash the beans until you acheive the pefect texture, be careful not too over mash, but not too little to have beans still whole. You can also use an electric wand, this works really well, but again, be careful to not over-do it, use short spurts and work your way through the whole pot as opposed to a constant non-stop action.
  8. Add cheese and stir until the cheese melts into the beans. Be careful to add the cheese AFTER you have mashed them otherwise it will be a mess, especially if you use an electric wand.
  9. Serve with queso fresco, cilantro, crema mexicana, avocados, in a myriad of other combinations and plates or simply as a dip for tortilla chips.

Enjoy!

Can't Get Enough?

Subscribe to our newsletter and you'll be the first to know when there are new posts and information.

We take your privacy seriously. No spam.

See our Terms & Privacy Policy here.

Pin It on Pinterest