Dehydrated refried beans are a handy pantry staple that can be used in many recipes. They are made by cooking dried pinto beans, mashing them, adding seasonings, and then dehydrating them until completely dry. This removes most of the moisture, allowing the refried beans to be stored at room temperature for extended periods. When water is added back, they rehydrate within minutes and can be used just like homemade refried beans. Having a batch of dehydrated refried beans on hand saves time and makes it easy to incorporate them into tacos, burritos, nachos, soups, and more. Follow these simple steps to make your own dehydrated refried beans at home.
Ingredients
- 1 pound dried pinto beans
- Water for boiling beans
- 2 tablespoons oil or bacon fat
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
- Pinch of cayenne pepper (optional)
Equipment Needed
- Large pot with lid for boiling beans
- Colander
- Food processor or potato masher
- Dehydrator
- Glass jars or plastic bags for storage
Step 1 – Soak the Beans
The night before making your refried beans, place the dried pinto beans in a large container and cover with several inches of water. Let soak overnight for at least 8 hours or up to 12 hours. This will allow the beans to rehydrate and cut down on cooking time.
Step 2 – Cook the Beans
The next day, drain the soaked beans and transfer to a large pot. Cover with fresh water by a few inches. Bring to a boil over high heat, then reduce heat to medium-low. Simmer for 1-1 1/2 hours until the beans are very soft and tender. Add more water if needed to keep beans submerged.
Step 3 – Drain and Mash the Beans
Drain the cooked beans in a colander and allow to cool slightly. Transfer the warm beans to a food processor. Pulse several times until a thick, chunky paste forms, being careful not to over-process into a smooth puree. You can also use a potato masher for a more rustic texture.
Step 4 – Season the Beans
In a skillet, heat the oil or bacon fat over medium heat. Add the onion and cook for 5 minutes until translucent. Add the garlic and cook 1 minute more. Scrape the onion and garlic into the food processor or bowl with the beans. Add the salt, pepper, cumin, and cayenne (if using). Pulse again to thoroughly incorporate the seasonings. Taste and adjust seasonings as desired.
Step 5 – Spread on Dehydrator Trays
Line dehydrator trays with parchment paper or reusable fruit leather sheets. Spread the seasoned refried bean mixture in an even layer about 1/4 inch thick.
Step 6 – Dehydrate the Beans
Dehydrate at 135°F for 6-10 hours until completely dried out. The beans should be brittle and fractured. Check after 6 hours and rotate the trays if needed to promote even drying.
Step 7 – Store the Dehydrated Beans
Allow the dried refried beans to cool completely before storing. Break into pieces and place in airtight glass jars or vacuum seal bags. Store in a cool, dry place away from sunlight for up to 6 months.
How to Rehydrate
When ready to use, place 1/2 cup of dried refried beans in a bowl and add 1/2 cup boiling water. Let stand for 5 minutes to rehydrate. Fluff with a fork before using in recipes. Use just as you would homemade or canned refried beans.
Tips for the Best Results
- Use freshly dried pinto beans for best flavor and texture.
- Soak the beans fully before cooking for tender beans.
- Don’t over-process into a puree, leave some texture.
- Use parchment paper on the dehydrator trays for easy removal.
- Rotate and flip the beans during dehydrating to prevent sticking.
- Make sure beans are fully dried before storing to prevent mold growth.
- Store in an airtight container in a cool, dry, dark place.
Recipe Ideas
Dehydrated refried beans are versatile and convenient for making quick meals. Here are some recipe ideas:
Bean and Cheese Quesadillas
Rehydrate beans and combine with shredded cheese in a tortilla. Pan fry until crispy and golden.
Burrito Bowls
Create burrito bowls with rice, rehydrated beans, salsa, cheese, and taco toppings like lettuce, tomatoes, etc.
Enchiladas
Fill tortillas with shredded chicken and rehydrated refried beans. Top with salsa and cheese and bake.
Nachos
Pile tortilla chips with rehydrated beans, salsa, cheese, jalapenos, etc. and bake or microwave to melt.
Taco Salad
Build salads on lettuce using rehydrated beans, ground meat, cheese, tomatoes, onions, olives, etc.
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 347 |
| Total Fat | 4 g |
| Saturated Fat | 0 g |
| Sodium | 578 mg |
| Carbohydrates | 62 g |
| Fiber | 20 g |
| Sugar | 3 g |
| Protein | 22 g |
Per 1/2 cup serving based on homemade recipe. Nutrition will vary with specific ingredients used.
Conclusion
Making your own dehydrated refried beans is simple and rewarding. With a little planning and time, you can have a handy pantry staple to quickly add protein and fiber to all sorts of Tex-Mex recipes. Adjust the seasonings to your taste and experiment with adding extras like roasted green chiles or epazote. Enjoy the convenience of having flavorful refried beans ready at a moment’s notice.