We were hungry for some nachos one evening and didn’t want to go out, and I had some flour tortilla chips on hand (easy to make: just fry flour tortilla wedges in canola oil until golden, flipping once, drain and salt to taste), a bag of shredded chihuahua cheese and a can of pinto beans. A few minutes later – before we could have driven even to Taco Bell – we had nachos.
Homemade refried beans are not only easy to make; they are infinitely better than canned refried beans, which to me look and taste like dog food (not that I’ve ever tasted dog food…).
Makes about one cup – enough for two servings as a side dish or a topper for a large plate of nachos. To make more, just double the recipe (just be sure to use a big enough pan!).
Ingredients
- 1/4 medium onion
- 2 tbsp canola oil
- 1 tbsp butter
- 1 15-oz can pinto beans
- Salt, pepper and hot sauce to taste
Method
- Dice onion to 1/4 inch. Heat oil and butter over medium heat in large cast-iron skillet (if you don’t have a cast-iron skillet, forget the whole recipe*) (just kidding! you can use any skillet, but cast iron works great). Add onion, sprinkle with salt, and cook until translucent, about 3 minutes.
- Add pinto beans and the canning liquid and cook for about 10 minutes until beans soften.
- Using a potato masher, mash the beans in the pan until they are the desired consistency. I like to leave some small pieces of bean but if you like them completely mashed, go ahead.
- Cook another five minutes or so. Taste for seasoning and add salt, pepper and hot sauce (your favorite brand) to taste.
- For additional creaminess, stir in a tablespoon of sour cream or cream cheese.
Serving suggestions
- Nachos: Spoon over warmed tortilla chips (flour or corn), add your choice of toppings (minced fresh or jarred jalapeno peppers, olives, diced tomatoes, avocado slices), top with shredded cheese (monterey jack, colby jack, Chihuahua) and melt in the microwave for 30 seconds to a minute.
- A side dish: top with Chihuahua cheese as a side dish for tacos, fish, enchiladas
- Wet burritos: On flour tortillas, spread refried beans, cheese, and other fillings (jalapenos, corn, rice, spinach, broccoli, cooked shredded chicken – use your imagination!). Roll the tortillas, place in a baking dish, top with enchilada sauce and more cheese, and bake at 325F for a half hour or until bubbly.
*Footnote: This quip is from a cartoon in The New Yorker from many years ago, at a time when cooking with cast-iron skillets was trendy. To me, they’ve never gone out of style – I’ve had mine for forty-plus years. My mother’s six-inch cast iron – twice as old – is still in service at my sister’s kitchen. With proper care, they’ll last practically forever.