What are refried beans?
Refried bean ingredient list
To make these easy refried beans, you will need:
- onion
- garlic
- beans
- spices
- olive oil
Most of the ingredients needed are pretty basic and things you probably already have in your pantry. The garlic and onion can be found in the produce aisle. And any type of oil works here, just make sure it has a mild flavor.
When it comes to the beans, I used two types – pinto and kidney. The kidney beans add a great depth of flavor to this side dish. I also cheated a bit and used canned beans. I know, I know. Not authentic. But the result is delicious and you can’t tell the beans are from cans.
You need a variety of Mexican spices to create these refried beans. This recipe uses cumin, chili powder and smoked paprika and the flavor is amazing. Feel free to sub in your favorite spices!
How to make refried beans at home
Once you gather all your ingredients, you will also need to grab a large skillet, a spatula, an immersion blender or a potato masher.
Start by sauteing your onion and garlic in your skillet with your olive oil. You can also use bacon grease in place of olive oil to give it more flavor. Reduce you heat, add in the beans and your spices.
You want to cook the beans until they are heated through and starting to break apart. Remove from heat, allow to cool slightly and mash with your potato masher or immersion blender until you reach your desired consistency.
Top with cilantro, jalapenos or your favorite toppings. Serve and enjoy!
Main dishes to go with refried beans
- Easy steak fajitas
- Slow cooker barbacoa
- Baked chicken tacos
- Salsa chicken
- Weeknight enchiladas
- Chicken tostadas
- Chicken taco rice casserole
Easy refried beans
Traditionally, refried beans are made from pinto beans. This version also incorporates red kidney beans for an interesting alternative.This quick and easy recipe is perfect for busy weeknight meals or whenever you want a healthy, meatless side dish for your favorite Mexican entrees.
Ingredients
- 3 T. extra virgin olive oil
- ½ medium yellow onion, diced
- 2 garlic cloves, minced
- Sea salt and black pepper, to taste
- 2 16-oz. cans pinto beans, rinsed and drained
- 1 15-oz. can red kidney beans, with liquid
- 1 T. ground cumin
- 1 t. chili powder½ t. smoked paprika
- Optional:½ t. crushed red pepper flakes
- Fresh cilantro, to serve
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add onion and garlic and season with salt and black pepper, to taste.
- Cook, stirring occasionally, until the onion is soft and translucent, approximately 4-5 minutes.
- Reduce heat to medium and add beans, ground cumin, chili powder, smoked paprika, and crushed red pepper flakes, if using.
- Cook, stirring occasionally, until the beans are heated through and start to break apart slightly, approximately 8-10 minutes.
- Remove from heat and puree beans with an immersion blender or a potato masher until almost smooth.
- Serve topped with fresh cilantro, if desired. Enjoy!
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 226Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 40mgCarbohydrates: 35gFiber: 11gSugar: 1gProtein: 12g
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Miranda says
Hi! How many cups does this recipe make?
Kelley says
It will make around 5 cups of beans!
Miranda says
Hi again! Thank you for responding. I was also wondering how long does this last in the fridge? And can it be frozen?
Kelley says
They should last 3ish days in the fridge. You can freeze them! Place them in a Ziplock bag after cooled, and place in the freezer.