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Avocado Oil Refried Beans

and why it is important to take the time to make them.

I recently found myself wondering why I'd chosen to make refried beans from scratch. On this particular day, I was slightly behind and regretting having a menu which required such an involved ingredient. Of course, the option of using pre-made refried beans was there, (as it always is) but on this particular day when I tasted the homemade avocado oil refried beans I remembered why I put in the work that I do. There is a beauty to scratch made foods and refried beans are no exception.

The beans were a hit, one employee going so far as to say that she wanted to cry and hug me when I told her that there were leftover beans in the refrigerator for anyone to take home. The science and technique that goes into making scratch made food really speaks to the effort that is necessary to make good food. While it's easy to forget why we put this effort in, the final outcome make it worth it all.

Make a double batch because these beans freeze great!

Use these containers for freezing. 16 oz Freezer Containers.

Avocado Oil Refried Beans

Formula for Brining Pinto Beans.

For 1 pound of dried beans, dissolve 3 tablespoons of table salt in 4 quarts of cold water. Soak the beans at room temperature for 8 to 24 hours. Drain and rinse them well before using.

This is an important step to making fantastic tasting beans. This allows for softer skin on your pinto beans. Brining with salt caused the sodium ions in salt to replace the magnesium ions and calcium in the skin cells which leads to a much softer texture for the beans and the skin on the bean.

1 onion chopped fine

2 cloves garlic chopped fine

1/4 cup avocado oil

1 teaspoon cumin seed ground

1 teaspoon Mexican orégano

Salt and Pepper to taste


Heat your skillet to medium, add onion to fat in skillet, and cook until lightly browned or 7 minutes. Add garlic and cook until fragrant or 30 seconds. Add beans and their liquid and oil and bring to simmer. Add cumin and oregano. Cook, mashing beans with potato masher, until mixture is mostly smooth, 5 to 7 minutes. Season with salt to taste, and serve.  You can also use an immersion blender to puree beans.  Blend until beans become a lighter color and air is introduced for light and creamy beans.


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