Honduran Refried Beans
These truly authentic Honduran refried beans are nothing short of amazing. They're how all refried beans should be made. You'll be very picky about refried beans after trying these. Easy to make and full of Latin flavor, they're perfect as a side for your next Mexican inspired meal, spread on tacos, stuffed in burritos, and so much more.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
- 4 tbsps vegetable oil divided, I use avocado oil
- 1 medium yellow onion rough cut, and toasted
- 4 cups red beans cooked and cooled
- ⅔ cup bean broth cooled
- 1 tsp cumin
- ¾ tsp fine sea salt or to taste
Make your red beans using my recipe for Instant Pot Red Beans. The recipe will yield enough beans and broth for this refried beans recipe.
Toast Onions: In a large heavy skillet or frying pan over medium-high heat, heat 2 tablespoons of the oil and then add the onion and cook until the smaller pieces are charred and most of the larger pieces are toasted a dark golden brown and charred around the edges, about 12 to 14 minutes. This adds a wonderful and distinctive flavor to the beans.
Remove Onions: Remove the onions from the skillet and set aside.
Add Remaining Oil: Add the remaining 2 tablespoons of oil to the skillet and allow it to heat up.
Blend Beans: While the oil is heating, add the beans, bean broth, toasted onions, cumin, and salt to a blender and blend until smooth. You may need to scrape down the sides to ensure that all the onion is blended.
Fry the Beans: Slowly and carefully add the blended beans to the hot skillet, scraping them from the blender. Allow the beans to sit in the skillet frying for a minute or two before stirring to allow the bottom to toast. Then, stir them thoroughly to mix the toasted bottom into the beans. Allow them to sit for another minute or two to toast and thicken again. Stir once more. Remove from the heat and mix.
Serve and enjoy!
Round 2: Came out perfect! Used salvadorean beans, added cumin. Kept the broth at 1/2 cup.
Round 1: came out great. Maybe not quite dark enough and a little dry. So, bumped up the broth from 1/2 cup to 1 cup. This should give the beans long enough to cook darker without drying out.
Calories: 179kcal | Carbohydrates: 22g | Protein: 8g | Fat: 8g | Saturated Fat: 6g | Sodium: 222mg | Potassium: 381mg | Fiber: 7g | Sugar: 1g | Vitamin C: 2mg | Calcium: 30mg | Iron: 3mg