This recipe for Easy Refried Beans is perfect for busy weeknight meals or whenever you want a quick healthy, meatless side dish for your favorite Mexican or Tex-Mex entrees.
Traditionally, refried beans are made from pinto beans. This version also incorporates red kidney beans for an interesting alternative.
- 3 Tablespoons extra virgin olive oil
- ½ medium yellow onion, diced
- 2 garlic cloves, minced
- Sea salt and black pepper, to taste
- 2 16- ounces cans pinto beans, rinsed and drained
- 1 15- ounces can red kidney beans, with liquid
- 1 Tablespoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon crushed red pepper flakes
- Fresh cilantro, to serve
- 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!
Tip: For a more flavorful and authentic variation, substitute bacon grease for the olive oil in this recipe.
Amount Per Serving:Calories: 382 Saturated Fat: 1g Sodium: 303mg Carbohydrates: 53g Fiber: 18g Sugar: 3g Protein: 18g
Facts About Beans
- January 6th is National Bean Day in the United States.
- Beans are rich in complex carbohydrates, protein, and dietary fiber and are often a good substitute for meat.
- Beans were one of the earliest food crops cultivated.
- According to Parade, dry pinto beans are one of the most cost-efficient forms of protein at 7 cents per half-cup serving.
If you prefer black beans over pinto beans, then check out this recipe for Frijoles de Lia: