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!
http://cookingwithauntjuju.com/2018/03/05/spicy-mexican-fr…nions-and-garlic/
Very nice refried bean. I used to prepare them as well and our week consumption is enormous I would say 🙂
Thanks – they are so good and the spicier the better 🙂
Looks tasty
Very tasty!
Love this Judi! Thanks for the shout out too. 🙂
Thank you Josette – this will be my “go-to” recipe for refried beans. It’s nice to have a good recipe on my blog 🙂
Looks yummy. I usually put cheddar cheese in mine. Yours looks more authentic.
Thanks – cheese is always good. I’ve made a casserole type refried beans with cheddar cheese in it 🙂
Love these covered with shredded cheddar and chips, yum.
Most definitely Liz – also good in tacos, sopes… 🙂
Love the spiciness that these refried beans impart, Judi. Just reading through the recipe, I know I will love it on just about anything.
Thanks Loretta – with Mexican dishes I always like to add an extra jalapeno or two 🙂 This recipe is delicious many different ways such as in dips or tacos…
Anything that comes from Rick Bayless is good! And further adapted by Josette and you, this has got to be the best retried beans! 😄
Yes – I like him too. He’s coming to Ann Arbor this June for the “Camp Bacon” festival. Wish I could attend the event but it’s a little pricey… Josette always has good recipes and this one I just tweaked a little 🙂
I have Rosarita beans in the pantry…you know I’ll be trying your version.
That’s great Karen – it’s a good brand 🙂