Easy Refried Beans

This easy refried beans recipe is a favourite dish of mine, and one I’ve cooked for many years. I combine protein rich beans with smoky chipotle chilli paste, fresh jalapeno, cumin and paprika, for a meat free dish that is just packed full of flavour.

With my best refried beans recipe you really don’t miss meat based protein, here it’s all about the creamy texture of beans. I always have a variety of canned beans in my stores at home, perfect for when you want and quick and delicious meal without too much hassle.

Refried beans are commonly served as a side or accompaniment to Mexican dishes. However, they make a great healthy lunch or light dinner option.

My favourite way to serve homemade refried beans is on top of a soft tortilla (you can use flour or corn), with some quick pickled red onions (I include the recipe for those here too), crumble over some cheese and finish with a squeeze of fresh and zingy lime.

Why you’ll love this recipe

• Add the pickled onions and you have the perfect balance of flavours spicy, smoky, sweet and sour.
• Make ahead earlier in the day and heat up when you are ready to enjoy.
• Feed a crowd as this recipe is easily doubled or tripled depending on numbers.
• Ready in 30 minutes making this a great mid week dinner option.

Refried beans ingredients

• Red onion – I use red onion both for the quick pickle to serve with the beans and in the beans themselves. Shallot or a regular onion would work here too.
• Pickling liquid – I use red wine vinegar and caster sugar in the pickling liquid.
• Oil – I use olive oil to saute the onion and beans, you could also use rapeseed, sunflower or vegetable oil.
• Garlic – for the best flavour I use fresh garlic, although garlic puree can work in a pinch.
• Chili – I use a fresh jalapeno pepper, along with chipotle chilli paste in this recipe.
• Spices – I use both ground cumin and smoked paprika in this dish for depth of flavour.
• Tomato – I add tomato puree (paste) to the beans.
• Beans – I used both pinto and black beans in this recipe. You can use a combination or just use the pinto beans.
• Fresh herbs – I add chopped coriander for a burst of fresh herb flavour.
• Stock – I’ve used vegetable stock, ensure it is gluten free if serving to coeliacs or anyone following a gluten free diet.
• Optional toppings– top the beans as you like them. Along with the picked red onions, I like to add some crumbled Wensleydale or Cheshire cheese and a spoon of sour cream.
• Lime – I like to serve the beans with a wedge of wedge of time for a burst of fresh citrus zing.

How to make refried beans

• Heat the sunflower oil in a heavy based saucepan over a medium heat. Add the onion, garlic, jalapeno chilli and chipotle chilli paste and saute for 5 minutes until soft, taking care soften and not to colour the onions.
• Add the cumin and paprika to the pan and continue to fry gently for a further minute then add the tomato puree and mix well.

• Add the beans to the pan, along with the vegetable stock and coriander leaves and cook until the beans soften. Depending on the beans you use this will take 15-20 minutes.
• Season with salt and pepper and using a potato masher, mash down the mixture to the consistency you like to eat.
• Serve immediately with some warm corn or wheat tortillas, sprinkle over some cheese and the pickled red onions.

How to pickle red onion

If you wish to top your refried beans with pickled red onions it is very easy to prepare. Simply add all the ingredients in a small bowl, stir to combine then cover and allow to sit for a few hours or overnight if time allows.

Recipe variations

• I’ve used a combination of pinto beans and black beans, as I like the texture once cooked. However, feel free to substitute in other beans like haricot beans (navy beans), cannellini beans, or kidney beans.
• Canned beans are a quick and easy option, but you can use dried beans if you prefer. You will just need to soak them overnight in cold water, then boil and cook them the following day before you can start preparing this recipe.
• This dish has a mild chili heat, but if you really don’t like chilli you can always leave out the jalapeno.
• If you can get your hands on it I recommend serving the beans with some Mexican cojitas cheese. I can’t buy that anywhere locally so I substitute with a crumbly white cheese like Wensleydale or Cheshire cheese.
• If following a dairy free or vegan diet, swap the cheese for a dairy free alternative or leave the cheese off the finished dish. 
• For a gluten free diet, ensure you use gluten free vegetable stock.

What to eat with refried beans?

This recipe will serve 3/4 easily for lunch or a light dinner option, with some warm tortillas, sour cream, I also like to add a topping of pickled red onions for crunch and to add a little acidity to the beans.

The recipe serves 6/8 as a side or accompaniment, as fried beans feature heavily in many traditional Mexican dishes like tostadas and chimichanga. Load some onto my Chicken Tacos with some Easy Guacamole and/or Tomato Salsa. It also works well with my Smoked Chilli Beef.

You can also blitz the beans to a smooth consistency, perfect as a dip with a side of crispy tortilla chips.

Useful hints and tips

1. Texture? If you like a rough texture to the beans use the wooden spoon or a potato masher to break down the beans. If you prefer a smoother mixture, place the bean mixture into a food processor and blitz to a smooth consistency. It is entirely your preference.
2. Make your own chipotle chilli paste by soaking dried chipotle morita chillis in warm water and allowing them to soften for a couple of hours. I then placed them in a food processor with some of the soaking water and blitzed down into a paste. This paste freezes really well and can be added to other dishes as and when needed.
3. Swap the cheese and sour cream for dairy free alternatives and this dish is suitable for dairy free and vegan diners.
4. Allergy advice: gluten free, egg free, soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.

FAQs

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Additional recipe suggestions

Canned beans are a great store cupboard staple, try some of my other recipes using beans:

• Easy Bean Salad
• Bean Chilli
• Easy Butterbean Stew
• Roasted Garlic White Bean Dip
• Bean & Vegetable Soup
• Chorizo Bean Stew

Easy Refried Beans

Refried beans, combining a mix of beans with smoky chillies and fresh herbs. A great vegetarian or vegan main dish alongside guacamole and tomato salsa.

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Prep Time: 15 minutes mins

Cook Time: 25 minutes mins

Total Time: 35 minutes mins

Servings: 4 servings

Calories: 314kcal

Author: Lesley Garden

Equipment

• medium saucepan
• silicone/wooden spoon
• sieve
• chopping board
• knife
• potato masher

Ingredients

Pickled Red Onions

• ▢ 1 small red onion (diced)
• ▢ 2-3 tbsp red wine vinegar
• ▢ ¼ tsp caster sugar

Refried Beans

• ▢ 3 tbsp olive oil
• ▢ 1 red onion (finely chopped)
• ▢ 2 cloves garlic (crushed)
• ▢ 1 fresh jalapeno chilli (finely diced)
• ▢ 2 tsp ground cumin
• ▢ 1 tsp smoked paprika
• ▢ 2 tsp chipotle chilli paste
• ▢ 1 tbsp tomato puree
• ▢ 400 g tin black beans (drained and rinsed)
• ▢ 400 g tin pinto beans (drained and rinsed)
• ▢ 1 bunch coriander leaves (chopped)
• ▢ 200 ml vegetable stock
• ▢ salt and pepper

Optional toppings for serving

• ▢ 50 g wensleydale or cheshire cheese (crumbled, to serve)
• ▢ 2 tbsp sour cream (optional, to serve)
• ▢ 1 lime (cut into wedges)

Instructions

Pickled Red Onion (Optional)

• Add all ingredients to a small bowl, cover and set aside in the refrigerator for a few hours or overnight if time allows.

Refried Beans

• Heat the sunflower oil in a heavy based saucepan over a medium heat. Add the onion, garlic, jalapeno chilli and chipotle chilli paste and saute for 5 minutes until soft, taking care soften and not to colour the onions.
• Add the cumin and paprika to the pan and continue to fry gently for a further minute then add the tomato puree and mix well.
• Add the beans to the pan, along with the vegetable stock and coriander leaves and cook until the beans soften. Depending on the beans you use this will take 15-20 minutes.
• Season with salt and pepper and using your wooden spoon, or a potato masher, mash down the mixture to the consistency you like to eat.
• Serve immediately with some warm corn or wheat tortillas, sprinkle over some cheese and the pickled red onions.

Notes

This recipe will serve 4 as a side dish. However you can serve 2 easily for lunch with some warm tortillas, sour cream and guacamole.

The refried beans are vegan, but if following a Vegan diet you will need to swap some of the toppings. Replace the cheese and sour cream for a dairy free alternatives or leave off the finished dish altogether.

I used a jar of chipotle chilli paste, but you can make your own by soaking dried chipotle morita chillis in warm water and allowing them to soften for a couple of hours. We then placed them in a food processor with some of the soaking water and blitze down into a paste. This paste freezes really well and can be added to other dishes as and when needed.

I like to leave the texture quite rough, rather than blitzing to a puree. If you like a rough texture to the beans use a wooden spoon, or potato masher to break down the beans. If you prefer a smoother mixture, place the bean mixture into a food processor and blitz to a smooth consistency. It is entirely your preference.

Nutrition Facts

Easy Refried Beans

Amount Per Serving

Calories 314 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Sodium 860mg37%

Potassium 787mg22%

Carbohydrates 42g14%

Fiber 14g58%

Sugar 6g7%

Protein 12g24%

Vitamin A 1229IU25%

Vitamin C 14mg17%

Calcium 112mg11%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

Course : Canape, Starter, Side, Lunch, Side Dish

Cuisine : Mexican

Keyword : best refried beans, Easy, healthy refried beans, homemade refried beans, Simple

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