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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Servings: 4 servings
Calories: 314kcal
Equipment
- medium saucepan
- silicone/wooden spoon
- sieve
- chopping board
- knife
- potato masher
Ingredients
Pickled Red Onions
- 1 small red onion (diced)
- 2-3 tablespoon red wine vinegar
- ¼ teaspoon caster sugar
Refried Beans
- 3 tablespoon olive oil
- 1 red onion (finely chopped)
- 2 cloves garlic (crushed)
- 1 fresh jalapeno chilli (finely diced)
- 2 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 teaspoon chipotle chilli paste
- 1 tablespoon 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 tablespoon 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 •
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