Whether it’s Taco Tuesday or time for some huevos rancheros. These simple refried beans elevate your dish to a whole nother flavour experience!!

Living in Western China, pinto beans are rare, so I use kidney beans.

I love this recipe because it is so simple and fully customizable. You can add more or less of anything to suit your taste, like if you prefer spicy, add 1/2tsp cayenne to give it a little kick, substitute the chili powder and cumin with a packet of taco seasoning. And you can multiply the recipe and freeze in 1-2cup portions for quick use in the future :ohyeaah

I love refried beans now for my taste I don't use oil or salt

these are very good! the family loved them. i havnt made these in a long long time.. but finally had the time! :)

#mindaskitchen - https://www.mindas-kitchen.com

This is, by far, the easiest way to make homemade refried beans. It does take some planning ahead, but for the most part, this recipe is very hands off. These are creamy and nicely seasoned. They're not spicy, so long as you remove the seeds from the jalapeno. Feel free to substitute the pinto beans for black beans to mix things up.

This is a recipe originally taken from Leslie Koehn’s Brazilian Beans, but I altered it through trial and error to fit my needs. This resulted in a mix of healthy and delicious ingredients that will put any restaurant’s refried beans to shame.Note: After you learn to make it, neither restaurant nor store bought refried beans will ever taste the same again as your taste buds will only demand the rich flavors that only this very own dish can provide!

These beans are creamy and nicely seasoned. They come together super quickly. Perfect for taco night. Recipe adapted from : gimmesomeoven.com