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.
Prep time: 10 minutes
Cook time: 15 minutes
Tip: For a more flavorful and authentic variation, substitute bacon grease for the olive oil in this recipe.
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 of pinto beans, rinsed and drained
1 15-oz. can of red kidney beans, with liquid
1 T. ground cumin
1 t. chili powder
½ t. smoked paprika
½ t. 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!