Add this easy-to-make and nutritious side of Homemade Refried Beans to your list of go-to dishes.
Hear me out: Why only Taco Tuesday? Why not make every day Taco Day? This easy refried bean recipe can help in the campaign. With tons of fiber and protein, they’re a healthy choice and they taste delicious. No matter what’s going on in life, I find that a spoonful of refried beans is comfort food.
I also love the versatility. I can serve refried beans as a side along with Mexican Rice with such entrees as Fiesta Lime Chicken or Enchiladas. Or I can scoop some onto these Sheet Pan Nachos or eat them as an appetizer along with some homemade queso. I often find myself serving these to my granddaughter, who’s a toddler; I don’t have to worry about choking because of the consistency, and the flavors are rich and full without her wrinkling her nose and protesting that it’s too spicy.
Serving Suggestions
These refried beans are great as a side dish, but you can also enjoy a simple yet satisfying meal by spooning them over some steamed white rice. Add some tangy salsa and a dollop of sour cream to elevate the flavors and you’re golden.
Ingredients
- 2 TBSP avocado oil
- 2 cloves garlic (minced)
- 1/2 tsp paprika
- pinch of salt and pepper
- 1 can red kidney beans
- 2 TBSP water or stock
- 1 tsp lime juice
- handful fresh parsley
- parmesan cheese (grated)
Instructions
Prep time: 10 minutes
Cooking time: 10 minutes
Yields: 2 servings
- Heat the avocado oil in a medium saucepan and add the garlic and the spices. Cook until fragrant, about 1 minute.
- Add the beans to the saucepan and the water. Cook for 5 minutes with a lid.
- Take the saucepan off the heat and add the lime juice. Mash with a fork to the desired consistency.
- Season the refried beans with salt and pepper and transfer to a bowl. Garnish the refried beans with some chopped parsley and grated parmesan cheese. Enjoy!
Tips & Tricks for the Perfect Easy Homemade Refried Beans
- Lightly brown the garlic; don’t burn it!
- Mash the beans to your preferred consistency. Often, some bean chunks add a nice texture to the dish.
- Don’t forget the lime juice!
FAQs
While the recipe calls for red kidney beans, feel free to switch them out with black beans, pinto beans, or whatever you have in the pantry.
While avocado oil is loaded with healthy fats, you can use olive oil or even butter.
No problem! You can use garlic powder instead. For every clove of garlic you’d normally use, substitute with about 1/8 teaspoon of the powder.
Variations
- Toss in a chopped onion during the sautéing process.
- Stir in a handful of crumbled bacon.
- Add a can of diced green chilies or jalapeños.
Make Ahead and How to Store
These Easy Homemade Refried Beans can be made and stored in the refrigerator for up to four days ahead of time. When you’re ready to serve, warm 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 bit of water or broth.
Homemade Refried Beans
Ingredients
- 2 tbsp avocado oil
- 2 cloves garlic minced
- 1/2 tsp paprika
- Pinch of salt and pepper
- 1 can red kidney beans
- 2 tbsp water or stock
- 1 tsp lime juice
- handful fresh parsley
- parmesan cheese grated
Instructions
- Heat the avocado oil in a medium saucepan and add the garlic and the spices. Cook until fragrant, about 1 minute.
- Add the beans to the saucepan and the water. Cook for 5 minutes with a lid.
- Take the saucepan off the heat and add the lime juice. Mash with a fork to the desired consistency.
- Season the refried beans with salt and pepper and transfer to a bowl. Garnish the refried beans with some chopped parsley and grated parmesan cheese. Enjoy!
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