Homemade refried beans are infinitely better than canned, and keeping some of the beans whole adds more texture to the dish.
Makes
7 cups
Total Time
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Ingredients
SOAK:
SAUTÉ:
ADD:
Test Kitchen Approved
Test Kitchen Tip
Keep an eye on the beans as they cook. If they become too thick, thin them with a little water.
Instructions
Soak and cook beans according to package directions. Purée half the beans in a food processor.
Sauté garlic, cumin, chili powder, and coriander in oil in a large sauté pan over medium heat until garlic softens but doesn’t brown, about 2 minutes.
Stir puréed and remaining whole cooked beans into garlic mixture; reduce heat to low.
Add ½ cup water; cook beans until water is absorbed. Continue adding water in ½-cup increments and cook beans to desired consistency. Stir in 1/4 cup scallions, salt, and lime juice.
Transfer beans to a serving dish; keep warm. Garnish beans with queso fresco and remaining ¼ cup scallions just before serving.
Purée half the beans and leave the rest whole for a dish that’s more textured than typical refried fare.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per 1/4 cup
Calories: 79
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 0%
Cholesterol 1mg 0%
Sodium 83mg 3%
% Daily Value*
Carbs 12g 4%
Fiber 3g 12%
Protein 4g
*Percent Daily Values are based on a 2,000 calorie diet.
