If you make this Refried Beans Recipe with Canary Beans you may never go back to the canned variety! This refried beans recipe is simple and produces the creamiest consistency thanks to the Canary Beans, also known as Mayocoba beans. These Peruvian beans are similar to pinto beans and taste great with any of your favorite Mexican dishes!
I am proud to be partnering with Nuts.com to bring you this tasty recipe!
Maybe you haven’t heard of canary beans. These beans are not as mainstream as pinto beans, but they should be. Canary beans are creamier with a delicate flavor and are extremely versatile. They are perfect for this Refried Beans Recipe!
Nuts.com now offers Canary Beans in 1 pound bags. Just order, wait for that delicious package to arrive and get your beans a boilin’! Order your Canary Beans on Nuts.com and check out all the other quality products they offer (like the Royal Raisins that I used in my Rum Raisin Croissant Bread Pudding Bake).
We eat a lot of beans here at my house. My daughter is obsessed and could eat them daily. She’s been singing the “Beans, beans, good for your heart” song since she first was able to speak. In fact, that might have been one of the first songs that I taught her. Hey, us parents have to amuse ourselves somehow!
Our favorite way to enjoy canary beans is fresh out of the pot with hot sauce and cheese or refried with a cheesy tortilla.
This Refried Beans Recipe is super simple. Just toss the ingredients into a pot and cook until tender. Add water along the way as needed. I don’t even soak my beans anymore. I’m not a meal planning type of gal. I’m a fly by the seat of my pants, cook what I’m craving at the moment type of gal. So if I’m craving refried beans . . . I want refried beans Today. Not tomorrow. Not next Tuesday. TODAY!
Once the beans are tender and still have a a little bit of liquid remaining, smash, mash or blend. I prefer slightly chunky refried beans so I use my potato masher to do the job.
Then just pan fry the beans alone, with oil or with lard. I don’t usually use oil or lard for my refried beans. But then, I always add copious amounts of cheese and the canary beans are already creamy enough for me.
Check out my Sizzlin’ Beans video on Instagram!
A soft tortilla, cheese. refried beans, sour cream and cilantro. There you go, a deliciously uncomplicated and nutritious meal. If you use vegetable stock and forego the lard, these refried beans are also vegetarian/vegan friendly.
Here are a few more ways to use your homemade refried beans:
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You may need a few things to make this recipe: (affiliate links)
- 1/2 Cup Dried Canary Beans, (rinsed and sorted)
- 32 ounces Low Sodium Vegetable Broth, (or water)
- 1 Sweet Onion, (chopped)
- Generous Pinch Salt
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Cumin
- Water, (as needed)
- Combine beans, vegetable broth and onion in a 3.5 quart pot. Bring to a boil. Reduce heat and simmer for 2.5-3 hours or until beans are tender. Add water while cooking as needed to prevent burning. During the last 15 minutes of cook time, add salt, garlic powder and cumin.
- Remove from heat and let cool 5-10 minutes. Mash or blend to desired consistency.
- Pan fry beans in large skillet over medium heat for approximately 5 minutes while stirring. 1-2 teaspoons of oil or lard may be added to beans before frying (optional). Salt/pepper to taste.
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