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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
