There’s something incredibly satisfying about refried beans from a restaurant. The crackly top, creamy texture, tantalizing salty flavor. Pure bliss.
Are they probably filled with not-so-healthy ingredients? Sure. But on occasion, such a worthy indulgence.
When experimenting with a version at home, I was going for that classic creamy, buttery texture, and simple seasonings — sticking mainly to salt and broth. Anything more seemed overcomplicated. After all, well-salted, creamy beans don’t need much else.