Homemade Refried Beans

Traditionally, refried beans are made from pinto beans. This version of homemade refried beans also incorporates red kidney beans as 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.

Ingredients for this Recipe :

• 3 tbsp extra virgin olive oil
• 1/2 medium yellow onion, diced
• 2 garlic cloves, minced
• Sea salt and black pepper, to taste
• 2 [16-oz.] cans pinto beans, rinsed and drained
• 1 [15-oz.] can red kidney beans, with liquid
• 1 tbsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Optional : 1/2 tsp crushed red pepper flakes
• Optional : Fresh cilantro, to serve

Tip:

For a more flavorful and authentic variation, substitute bacon grease for the olive oil in this recipe.

How to Make Homemade Refried Beans :

Step One:

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.

Step Two:

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.

Step Three:

Remove from heat and puree beans with an immersion blender or a potato masher until almost smooth. Serve this vegan refried beans topped with fresh cilantro, if desired. Enjoy!

Other Vegan Recipes –

Vegan truffles recipe – Chocolate Hazelnut Truffles

White beans recipe – Tuscan White Beans

Roasted potatoes recipe – Tri-Color Roasted Fingerling Potatoes

Mushroom soup recipe – Creamy Wild Rice and Mushroom Soup

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Homemade Refried Beans

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Side Dish – American, Mexican

Serves: 4

Prep Time: 10 minutes – Cooking Time: 15 minutes – Total Time: 25 minutes

Quick and easy vegan refried beans recipe made with pinto beans, kidney beans, and spices, the perfect meal for busy weeknights.

Ingredients

• 3 tbsp extra virgin olive oil
• 1/2 medium yellow onion, diced
• 2 garlic cloves, minced
• Sea salt and black pepper, to taste
• 2 [16-oz.] cans pinto beans, rinsed and drained
• 1 [15-oz.] can red kidney beans, with liquid
• 1 tbsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Optional:
• 1/2 tsp crushed red pepper flakes
• Fresh cilantro, to serve

Instructions

1

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.

2

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.

3

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!