Creamy Refried Beans with Garlic and Spices Recipe

Introduction

Refried beans are a creamy, flavorful side dish perfect for Mexican-inspired meals or as a hearty dip. Using simple pantry staples, this recipe creates a deliciously spiced bean mash that’s quick to prepare and versatile to serve.

Ingredients

• 400g can black, pinto, or kidney beans
• 1 tbsp sunflower oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 green chilli, chopped (optional)
• 1 tsp cumin seeds
• ½ tsp dried oregano
• ½ tsp smoked paprika
• Chopped coriander, to serve (optional)

Instructions

1. Step 1: Lightly drain the beans, reserving about half of the liquid from the tin. Do not rinse the beans. Mash them roughly in a bowl or blend until smooth, depending on your preferred texture. Set aside.
2. Step 2: Heat the sunflower oil in a large frying pan or casserole over medium heat. Cook the chopped onions for 8-10 minutes until soft and golden.
3. Step 3: Add the garlic, chopped green chilli (if using), and cumin seeds to the pan. Sizzle for 2 minutes to release their aroma.
4. Step 4: Stir in the mashed beans, dried oregano, smoked paprika, and a pinch of salt. Cook everything together for 5 minutes, adding reserved bean liquid if the mixture becomes too thick.
5. Step 5: Serve hot with a sprinkling of chopped coriander, or allow to cool and chill for later use.

Tips & Variations

• For extra creaminess, add a splash of olive oil or a small knob of butter while mashing the beans.
• Adjust the chilli quantity to control the heat level, or omit it completely for a mild version.
• Try using chipotle powder instead of smoked paprika for a smoky, spicy twist.

Storage

Store refried beans in an airtight container in the refrigerator for up to three days. For longer storage, freeze in a suitable container for up to one month. When reheating, add a splash of water to loosen the texture and heat gently on the stove or in the microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans without rinsing for this recipe?

Yes, do not rinse the beans as the reserved can juice helps create a creamy texture and enhances the flavor when cooking.

What if I don’t have cumin seeds?

You can substitute ground cumin powder for the seeds. Add about ½ teaspoon at the same stage to maintain the warm, earthy flavor.

Creamy Refried Beans with Garlic and Spices Recipe

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★★★★★

4.9 from 60 reviews

• Author: Noah
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Refried Beans recipe features a delicious blend of black, pinto, or kidney beans cooked with aromatic spices and sautéed onions. Quick and easy to prepare, these creamy and flavorful beans make a perfect side dish or dip, enhanced with optional green chili and coriander for extra zest.

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Ingredients

Scale 1x2x3x

Beans

• 400g can black, pinto, or kidney beans

Sauté

• 1 tbsp sunflower oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 green chilli, chopped (optional)
• 1 tsp cumin seeds
• ½ tsp dried oregano
• ½ tsp smoked paprika
• Pinch of salt

To Serve

• Chopped coriander (optional)

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Instructions

1. Prepare the beans: Lightly drain the beans, reserving the juice from the can—do not rinse. You should have the beans in about half the liquid. Depending on your preferred texture, either roughly mash the beans in a bowl or blend them until smooth. Set aside.
2. Sauté the aromatics: Heat the sunflower oil in a large frying pan or casserole over medium heat. Add the finely chopped onion and cook for 8-10 minutes until soft and golden.
3. Add spices and chili: Stir in the chopped garlic, green chili (if using), and cumin seeds. Sizzle everything together for about 2 more minutes, allowing the spices to release their aromas.
4. Combine beans and seasonings: Add the prepared beans, dried oregano, smoked paprika, and a pinch of salt to the pan. Stir well to mix all ingredients evenly.
5. Cook beans: Let the beans cook together with the spices for 5 minutes, stirring occasionally. If the mixture seems too thick, add a bit more of the reserved bean juice to reach your desired consistency.
6. Serve: Serve your refried beans immediately with a sprinkling of chopped coriander, if you like. Alternatively, let them cool and store in the fridge for up to three days or freeze for up to one month. Reheat with a splash of water added to loosen the texture if needed.

Notes

• Use black, pinto, or kidney beans according to your preference or what you have available.
• Leaving some of the bean juice in the dish helps improve texture and flavor.
• The green chili is optional and adds heat; adjust to taste or omit for milder flavor.
• You can use a blender for a smooth consistency or mash by hand for a chunkier texture.
• Store leftover refried beans in an airtight container in the refrigerator for up to 3 days, or freeze for up to 1 month.
• Reheat gently on the stovetop or microwave with a splash of water to keep creamy.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Side Dish
• Method: Frying
• Cuisine: Mexican

Keywords: Refried beans, black beans, pinto beans, kidney beans, vegetarian side dish, sautéed beans, Mexican recipe, easy refried beans