When the husband and I were in Mexico earlier this year I fell in love with Mexican-style breakfasts. I’ve never been a huge fan of typical American breakfast foods; I’d rather heat up a piece of leftover pizza for breakfast than have scrambled eggs and toast.
Mexican breakfasts are made up of all sorts of amazing non-breakfasty items like Chilaquiles and Mollettes (cheesy beans on toast – amazing!).
On a lazy Saturday morning I decided to make Roasted Poblanos in Cream Sauce and Homemade Refried Beans.
The difference between Homemade Refried Beans and the canned stuff is like night and day. To really experience the full difference in taste, start with beans from scratch. I use a really easy no-soak oven method to cook my dry beans. It’s also incredibly inexpensive to purchase dry beans in bulk, so it’s really a win-win situation.
Simply fry your cooked beans in a skillet with fat, seasonings, and a bit of water as you mash them into a creamy texture.
Check out this adorable little Tabasco container! Isn’t it precious??
That little guy just kills me.
The husband wasn’t completely keen on having just beans and peppers for breakfast, so I fried an egg to put on top of his.
There’s not much like the beautiful bright yellow yolk oozing out of a fried egg. Sigh.
Ready to get on the homemade-refried-beans-bandwagon? The handy printable recipe is below!
15 minCook Time
15 minTotal Time
- 4 Tbsp. lard (or vegetable oil)
- 1 lb. pinto beans, cooked (see my Oven Beans recipe)
- 1 to 1 1/2 cups water
- 1/2 tsp. cumin
- 1/8 tsp. ground cayenne pepper (optional)
- 1 tsp. Goya all-purpose seasoning (or 3/4 tsp. salt)
- Cilantro, chopped scallions, and cotija cheese for garnish
- Heat the lard in a large skillet over medium-high heat. Add the beans, stir well, then cover and let cook for 4-5 minutes.
- Once the beans are nice and warmed, begin mashing them by using the back of a wooden spoon. As you mash, the insides of the beans will come out and make the mixture quite dry. Keep the water close to the stove so you can drizzle some in as needed throughout the process. If the beans don't seem to want to mash, just put the lid back on and try again in a few minutes. Sometimes they just need to warm up a bit more.
- Keep mashing away and adding water as needed until you get the consistency of refried beans you prefer. If you accidentally add too much water, just keep the lid off and let the liquid cook off through the steam. Stir in the cumin, cayenne pepper (if using), and Goya (or salt).
- Serve warm, topped with cilantro, scallions, and cotija cheese.