I propose for you a vegetarian dinner, an easy homemade refried beans recipe, served with sauteed onion and fresh bread, and with some pickles next to it. It is a simple recipe and can be made very quickly, especially if we use canned beans.
Table of Contents
- Ingredients
- Preparing the Ingredients
- How to Make This Easy Homemade Refried Beans Recipe?
- Serving the Homemade Refried Beans
Being a bean recipe, which contains a complex of carbohydrates and proteins, and which is one of the healthiest vegetables, it can be made from both dried beans and canned beans.
The version with dried beans is in my opinion much more delicious but it is also more complex and longer-lasting. This is because it must first be soaked for a few hours, after which it is preferably boiled in the juice in which it has previously boiled some smoked pork meat or bone, as in the recipe for white bean soup with smoked ribs.
But today we make the simpler version, with canned beans.
Ingredients
I chose to use two types of beans in this recipe, because being canned, so the beans are already cooked, we can combine several types. We need three cans of cannellini beans and two cans of butter beans, a total of about 1,200 g net weight.
We still need a few cloves of garlic, more precisely four.
As a garnish or a kind of topping, we will make a sauteed onion, for which we need three larger onions.
Preparing the Ingredients
We open the cans and pour their contents into a larger sieve, to drain, if you want you can rinse them with a little water.
We put the beans in an electric mini chopper, and we make it into a homogeneous paste, which if it is too thick, we thin with a little water.
If you use this type of electric mini chopper, I recommend not putting all the beans at once, but in 2-3 tours. After that, put all the mashed beans in a bowl. If you want a different, coarser texture, you can also use the meat grinder, as our grandmothers did.
Onions, after peeling them, chop them not very finely, so that you can feel the texture of the onion next to the bean paste.
How to Make This Easy Homemade Refried Beans Recipe?
In a larger saucepan, put 50 ml of sunflower oil, and grate directly into the pot the garlic cloves, then heat the oil.
Fry the garlic a little, stirring constantly, enough to flavour the oil, for about a half-minute, taking care not to burn, then pour the mashed beans over it.
Season with two teaspoons of sea salt and a teaspoon of a vegetable mix for soups and simmer, stirring occasionally, for about ten minutes.
Unfortunately, when the bean cream simmer, we can start making the sauteed onions. To do this, heat 250 ml of sunflower oil in a saucepan and fry the chopped onion. Season with two teaspoons of sea salt and if necessary add a little water (about 50 ml) then simmer over medium heat for about 10 minutes until onions soften.
In the end, so that it does not burn and become bitter, we turn off the heat and add a tablespoon of sweet paprika powder, for a specific Hungarian flavour.
This is the easy homemade refried beans recipe, as you can see it can be done in half an hour and believe me it is very tasty. Let’s serve it!
Serving the Homemade Refried Beans
This is the way we serve this dish in the family, on a plate with sautéed onions on top and pickled cucumbers or beetroot salad next to it. But together with onions, you can fry a little sausage or smoked bacon, so delicious!
I recommend you try this easy homemade refried beans recipe, and if you liked it you can find other recipes on our blog such as:
- Chorizo Sausage And Bean Casserole
- Potatoes Stew With Smoked Sausage
- Quick Creamed Spinach Recipe
- Beef And Cabbage Stew Recipe
- Hungarian Hunter’s Stew Recipe
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Easy Homemade Refried Beans Recipe
Ingredients
- 3 cans cannellini beans 240 g each
- 2 cans butter beans 235 g each
- 4 cloves garlic
- 50 ml sunflower oil
- 2 teaspoons sea salt kosher
- 1 teaspoon vegetable mix
Sauteed Onions
- 3 pieces onions large size
- 250 ml sunflower oil
- 2 teaspoons sea salt kosher
- 1 tbsp Hungarian sweet paprika powder
- 50 ml water
Instructions
- Open the cans and pour their contents into a larger sieve, to drain. Put the beans in an electric mini chopper, and we make it into a homogeneous paste, which if it is too thick, we thin it with a little water. Onions, after peeling them, chop them not very finely.
- In a larger saucepan, put the sunflower oil, and grate directly into the pot the garlic cloves, then heat the oil. Fry the garlic a little, stirring constantly, enough to flavour the oil, for about a half of minute, taking care not to burn, then pour the mashed beans over it. Season with sea salt and vegetable mix for soups and simmer, stirring occasionally, for about ten minutes.
- Heat the sunflower oil in a saucepan and fry the chopped onion. Season with sea salt and if necessary add a little water (about 50 ml) then simmer over medium heat for about 10 minutes until onions soften. In the end, turn off the heat and add a tablespoon of sweet paprika powder.
- Serve on a plate with sautéed onions on top and pickled cucumbers or beetroot salad next to it.