Description
This easy refried beans recipe transforms pantry staples into a special dish. It features creamy texture, rich aroma from smoked paprika and cumin, and a bright burst of charred corn, making it a hearty and quick weeknight family dinner.
Ingredients
Scale
- 30 oz canned pinto beans, rinsed and drained
- 2 medium shallots, thinly sliced
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1.5 teaspoons ground cumin
- 1.5 teaspoons smoked paprika
- 0.75 teaspoon ground sumac
- 0.75 cup vegetable broth
- 0.25 cup vegetable oil, plus 2 tablespoons, divided
- 1.5 cups corn kernels
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Fresh lime juice, to taste
- 0.25 cup fresh chopped cilantro
- 0.5 cup shredded Monterey Jack or cheddar cheese, optional
Instructions
- Prepare Crispy Shallots: Heat 0.25 cup vegetable oil in a small, deep skillet over medium-low heat. Add thinly sliced shallot rings and fry gently, stirring occasionally, until uniformly golden brown and crisp. Remove shallots with a slotted spoon and spread on a paper towel-lined plate to drain and cool completely. Reserve the infused oil.
- Sauté Aromatics: In a large, heavy-bottomed skillet, heat 2 tablespoons of the reserved shallot-infused oil (or fresh vegetable oil) over medium heat. Add the finely diced yellow onion and sauté until softened and translucent, about 5-7 minutes. Stir in the minced garlic, ground cumin, smoked paprika, and ground sumac. Cook for 1 minute more, stirring constantly, until the spices smell wonderfully fragrant.
- Add Beans and Broth: Add the rinsed and drained pinto beans and vegetable broth to the skillet. Bring to a gentle simmer, then reduce heat to low. Cook for 8-10 minutes, allowing flavors to meld and some liquid to absorb; the mixture will begin to thicken slightly.
- Mash Beans and Season: Using a sturdy potato masher or the back of a spoon, mash the beans directly in the skillet to your desired consistency, leaving some beans partially whole for a rustic texture if you like. If the mixture looks too dry, splash in 1-2 tablespoons more vegetable broth to achieve your preferred creaminess. Stir in the kosher salt, freshly ground black pepper, and fresh lime juice. Taste and adjust seasoning as needed. Keep warm over very low heat.
- Prepare Charred Corn: While the beans are cooking, heat a dry cast-iron skillet over high heat until smoking. Add the corn kernels in a single layer and cook, undisturbed, for 2-3 minutes until deep golden brown and charred in spots. Stir and cook for another 1-2 minutes until evenly charred; you will hear it pop. Remove from heat.
- Serve Dish: Spoon the warm refried beans into a serving bowl, creating a slight, rustic mound. Evenly scatter the vibrant, charred corn kernels over the beans. Generously sprinkle the golden-brown crispy shallots over the corn and beans. Finish with a scatter of bright green fresh chopped cilantro for a distinct pop of color and freshness. If desired for a family-friendly touch, sprinkle with shredded Monterey Jack or cheddar cheese.
Notes
Use quality and fresh spices for the best flavor. Canned beans are convenient, but dried beans can be used if cooked first until tender. For extra richness, a dollop of sour cream can be added at the mashing stage. Always taste and adjust seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Stovetop, Mashing
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 0.75 cup (150 g)
- Calories: 280 calories
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg
Keywords: easy, refried beans, pinto beans, smoked paprika, cumin, charred corn, weeknight, family dinner, vegetarian, quick