Traditionally, refried beans are made from pinto beans. This version also incorporates red kidney beans for 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.
Tip: For a more flavorful and authentic variation, substitute bacon grease for the olive oil in this recipe.
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
people
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Ingredients
Optional
Ingredients
Optional
|
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Instructions
- 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.
- 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.
- 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!
