Taco Tuesday just got a whole lot tastier with these easy-to-make and super delicious Homemade Refried Beans.
As a family of four, it’s usually a debate whenever we’re trying to figure out what to have for dinner. My husband always leans toward grilling something, the kids usually request pizza or chicken tenders, and I’m a vegetarian who tends to crave pasta or rice dishes with lots of veggies. However, there’s one day a week when our tastes seem to harmoniously align: Taco Tuesday.
What started as a restaurant promotion in the 1980s to attract more midweek business has turned into an extremely popular trend for family dinners. I personally look forward to it every week, since it means I don’t have to put much thought into what to make for dinner. The menu always includes chips and guacamole, a self-serve taco bar, and refried beans on the side.
I’ve tinkered with several refried beans recipes throughout the years, and this one is highly flavorful. It’s made with kidney beans instead of pinto beans, and it’s seasoned with a mix of garlic, paprika, and lime juice, which gives the dish a wonderfully zesty taste. Garnished with fresh parsley and grated Parmesan, it’s a delicious and filling side that pairs perfectly with tacos (and lots of other dishes, too)!
Can I use a different type of bean?
While the recipe calls for red kidney beans, feel free to switch them out with another type of bean. In fact, pinto beans are the traditional choice for making refried beans—they’re creamy when mashed and have great flavor. However, you could also use black beans or white beans if that’s what you happen to have in your pantry. You could even use a mix of different beans for a unique flavor combo.
How do I store leftovers?
Once your refried beans have cooled completely, transfer them to an airtight container and store them in the refrigerator for up to 4 days. For longer storage, you can store them in a freezer bag or freezer-safe container for up to 3 months in the freezer. Place them in the fridge to thaw overnight before reheating. When you’re ready to serve, warm the beans in a saucepan over medium heat or in the microwave in 30-second increments, stirring in between. If your beans are a little dried out, add a splash of water or broth.
Serving suggestions
If you’re serving these refried beans on Taco Tuesday, they’d be the perfect side dish to go with these Oven-Baked Chicken Tacos or these Slow-Cooker Salsa Verde Beef Tacos. Not serving tacos? They’d also pair well with a variety of other entrées, such as Fiesta Lime Chicken, Shredded Beef Enchiladas, or Sheet-Pan Nachos. I also recommend making some White Queso Dip to start the meal alongside some chips and salsa.
Homemade Refried Beans
Ingredients
- 2 tablespoons avocado oil
- 2 cloves garlic minced
- 1/2 teaspoon paprika
- Pinch of salt and pepper
- 1 can red kidney beans (15 1/2 ounces)
- 2 tablespoons water or stock
- 1 teaspoon lime juice
- Handful fresh parsley
- Parmesan cheese grated
Instructions
- Heat the avocado oil in a medium saucepan and add the garlic, paprika, salt, and pepper. Cook until fragrant, about 1 minute.
- Add the beans to the saucepan along with the water or stock. Cover with a lid and cook for 5 minutes.
- Take the saucepan off the heat, and stir in the lime juice. Mash the beans with a fork to the desired consistency.
- Season the refried beans with salt and pepper, and transfer to a bowl. Garnish with some chopped parsley and grated Parmesan cheese. Enjoy!
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