Quick Refried Beans
Ingredients
- 2 (15 oz) Cans Pinto Beans (ideally No Salt Added)
- 2 - 3 Tbsp Taco Seasoning (or to taste)
- 1/4 - 1/2 cup Water, Broth or Unsweetened Plant Milk
- 1 - 2 Tbsp Chipotles in Adobo (optional for some smokey heat)
- 1 - 2 Tbsp Jalapeño Brine (optional for some acid and heat)
- Salt & Pepper to taste
Instructions
- Drain the cans of beans, but don't wash them. Reserve the bean juice (aka aquafaba) for later.
- Add the beans to a high walled skillet or saucepan over medium heat. Season with the Taco Seasoning, Jalapeño Brine and Diced Chipotles in Adobo if using. Add a splash of liquid (water, broth or plant milk). Mash with a potato masher.
- You can thin them out further with some more liquid, or add some of the aquafaba. I like to add about 1/4 cup or so of the aquafaba, this works to make the beans creamier and will keep them from drying out. Add as much or as little as you like until they are at a good consistency. If you are using salted canned beans, be aware that the aquafaba will also add salt to the mix.
- For a smoother consistency, blend them with an immersion blender.
- Taste and adjust for final seasoning and enjoy! Store in the refrigerator for 3 - 5 days, or the freezer for up to 6 months.
Tried this recipe?Let us know how it was!