Serves 4
30 min
Refried Beans
Recipe GLPR8228c1156c8576
Creamy, seasoned beans made by sautéing aromatic garlic and onions in oil, then combining with cooked beans and warm spices. This traditional dish can be mashed to your preferred texture—smooth or chunky—and is finished with cumin, oregano, and smoked paprika. Serve warm as a side or main course, optionally garnished with fresh cilantro.
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Ingredients
400g canned black, pinto, or kidney beans (with liquid)
1 tablespoon sunflower oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 green chilli, chopped (optional)
1 teaspoon cumin seeds
½ teaspoon dried oregano
½ teaspoon smoked paprika
Salt to taste
Fresh cilantro, chopped, for serving (optional)
Directions
Drain the canned beans, reserving the liquid from the tin. Do not rinse the beans; you want them to retain about half of the original liquid for creaminess. In a bowl or using a blender, mash or blend the beans to your preferred texture—leave them chunky for a rustic texture, or blend until smooth and creamy. Set aside.
Heat the sunflower oil in a large frying pan or casserole over medium heat. Add the finely chopped onion and cook, stirring occasionally, for 8–10 minutes until soft and golden brown.
Add the chopped garlic, green chilli (if using), and cumin seeds to the pan. Stir constantly for 2 minutes to infuse the oil with these aromatics and allow the cumin to become fragrant.
Add the prepared beans along with the oregano, smoked paprika, and a pinch of salt. Stir well to combine all ingredients. Cook for 5 minutes, stirring occasionally, until the beans are heated through. If the mixture is too thick, add a splash of the reserved bean liquid to reach your desired consistency.
Taste and adjust seasoning as needed. Serve immediately, garnished with fresh chopped cilantro if desired. Leftover refried beans can be cooled and refrigerated for up to three days, or frozen for up to one month. Reheat gently in a pan with a splash of water stirred in.
