recipe with refried beans
The Best recipe with refried beans
My kids have grown up eating refried beans almost every week, and they’re always excited to help make them from scratch. The kids love the idea of digging in their own hands to mix the beans, and the process is a fun, hands-on activity that feels a little like cooking a special treat. It’s one of those recipes that feels like a little effort goes a long way—just a few simple steps, and you end up with something that’s both comforting and nutritious. Plus, they’re packed with fiber and plant-based protein, making them a great addition to a balanced meal. Whether you’re feeding a family or just treating yourself, refried beans are a reliable way to keep things simple, satisfying, and full of flavor.
Classic Refried Beans with Crispy Cornbread
A comforting mix of creamy refried beans and lightly sweetened cornbread, perfect for a cozy meal. The crispy edges of the cornbread add a delightful texture contrast.
🥘Ingredients
- 2 (15 oz) cans pinto beans, drained and rinsed
- 1 (15 oz) can refried beans
- 1 tbsp olive oil
- 1 tsp cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- Salt to taste
- 1 ½ cups all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- ½ tsp salt
- 1 large egg
- ½ cup buttermilk
- ⅓ cup vegetable oil
- 1 cup cornmeal
- 1 tbsp melted butter
👨🍳Directions
-
1
Preheat oven to 400°F. In a large skillet, heat olive oil over medium heat. Add pinto beans and cook, stirring occasionally, for 5–7 minutes until heated through. Stir in refried beans, cumin, paprika, garlic powder, and salt. Simmer for 10 minutes until thickened. -
2
For the cornbread, whisk flour, sugar, baking powder, salt, and cornmeal in a bowl. In another bowl, beat egg, buttermilk, and oil until smooth. Gradually mix wet ingredients into dry until just combined. Stir in melted butter. -
3
Pour batter into a greased 8-inch round baking pan. Bake for 20–25 minutes, or until the top is golden and a toothpick inserted comes out clean. Let cool for 5 minutes before serving.
🔧Equipment
- Mixing bowls
- Large skillet
- Oven
- Whisk
- Measuring cups
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Refried Beans with Crispy Cornbread Works
❓ Frequently Asked Questions About Refried Beans with Crispy Cornbread
1. What is the best way to store refried beans for later use?
Refried beans keep well in the refrigerator for up to five days in an airtight container. To reheat, warm them gently over low heat, stirring occasionally, until they reach your desired consistency. For longer storage, freeze them in portions for up to three months—thaw in the fridge before reheating.
2. Can I make this recipe without a pressure cooker?
Yes! Skip the pressure cooker by simmering the beans in a large pot with the liquid and spices on the stovetop. Bring to a boil, then reduce heat to low and let them cook uncovered for about 1.5 to 2 hours, stirring occasionally, until very soft. Adjust salt and spices as needed.
3. How do I know when refried beans are done?
Refried beans are ready when they’re smooth, creamy, and thick enough to hold their shape when spooned. They should also be richly flavored with garlic, onion, and chiles. If they’re too thin, simmer longer, stirring occasionally, until they reach your preferred consistency.
4. What can I use instead of canned refried beans for a homemade version?
For a homemade texture, blend cooked pinto beans with a little water, garlic, onion, and a pinch of salt until smooth. For richness, stir in a small amount of coconut milk or avocado oil. Adjust thickness with water or a splash of broth.
5. How do I serve refried beans with the best results?
Refried beans shine with classic pairings like grilled chicken, steamed rice, or roasted corn. For extra flavor, top with a sprinkle of chopped cilantro, a dash of lime juice, or a dollop of sour cream. They also work well in tacos, burritos, or as a filling for stuffed peppers.
