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 or Tex-Mex entrees.
Ingredients
- 3 tablespoons extra virgin olive oil
- ½ medium yellow onion diced
- 2 cloves garlic minced
- sea salt to taste
- black pepper to taste
- 32 ozs pinto beans 2 cans 16 ozs, rinsed and drained
- 15 ozs red kidney beans 1 can, with liquid
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- ½ tablespoon smoked paprika
Optional:
- ½ tablespoon red pepper flakes crushed
- cilantro fresh 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!
Disclaimer
Some parts of recipe maybe AI-generated.
Notes
For a more flavorful and authentic variation, substitute bacon grease for the olive oil in this recipe.
Nutrition
Calories: 561kcal (28%)Carbohydrates: 85g (28%)Protein: 30g (60%)Fat: 13g (20%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 20mg (1%)Potassium: 1467mg (42%)Fiber: 29g (121%)Sugar: 1g (1%)Vitamin A: 365IU (7%)Vitamin C: 3mg (4%)Calcium: 152mg (15%)Iron: 9mg (50%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
