All good Mexican meals need a side of refried beans, not just from the can but “kicked up”. This recipe originally came from Chef Rick Bayless (whose specialty is Mexican), and then adapted from fellow cook Josette @ thebrookcook. I further adapted Josette’s recipe and you can go here https://thebrookcook.wordpress.com/?s=refried+beans for her original recipe.
This dish can be made as spicy as you want. I used spicy refried beans and also added a jalapeno to add more great flavor. It is delicious and a sure winner with your next Mexican meal!
Spicy Mexican Refried Beans with Onions, Garlic and Jalapenos
- 1-2 tbsp. vegetable oil or bacon grease
- 1 onion, chopped small (to taste)
- 1-2 jalapenos, minced small
- 4 garlic cloves, minced (to taste)
- 4 cups undrained, seasoned cooked beans (I chose Rosarita Organic Refried Pinto Beans Spicy Jalapeno with coconut oil), 2 (16 oz.) cans
- 1/2 cup (or more – I love cheese) crumbled queso fresco for garnish
- cilantro for garnish, (optional – I used parsley)
In a large nonstick skillet heat the oil; add the onion (and jalapeno if using – I highly recommend) and cook for about 5-10 minutes stirring frequently. Stir in the garlic and cook another minute or two.
Add the refried beans and cook until heated through. If needed, mash the beans. Add just enough water to have a rather thick consistency.
Sprinkle the queso fresco and cilantro/parsley if desired. Not being a cilantro fan I use parsley.
You can keep the beans warm in a slow cooker – check consistency and stir in a little water, if necessary.
Serve a bowl of queso fresco on the side.
Comment: You can use canned pinto beans (or any bean you choose) and mash the beans good, adding water as needed. Then you can season the beans to your liking!