Printable recipe at bottom of the post. Affiliate links included to products I currently use.
This quick and easy recipe is perfect for busy weeknight meals or whenever you want a healthy, meatless side dish for your favorite Mexican or Tex-Mex entrees. I also love them as a side at breakfast.
Traditionally, refried beans are made from pinto beans. My version incorporates red kidney beans for a simple flavor boost.
Quick and Easy Refried Beans Recipe
Refried Beans 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 powder
- ½ t. smoked paprika
- ½ t. crushed red pepper flakes, to serve
- Fresh cilantro, to serve
A little trick I learned is to substitute bacon grease for the olive oil in this recipe to pack even more flavor into this simple dish. Purchasing beans in bulk or at your local dollar store is a great way to stretch your food budget.
A tool I love in the kitchen is my immersion blender, it is great for making soups a dishes like these quick and easy refried beans.
Refried Beans Directions:
- 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!
What I like most about this recipe is the large portion is great for the whole family and we always have some leftover for lunches or to whip up a quick layered dip. The family loves these in their burritos on our Mexican nights. The refried beans are also great served as a dip alongside spicy salsa and sour cream.
- 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 powder
- ½ t. smoked paprika
- ½ t. crushed red pepper flakes, to serve
- 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!
