Easy Seasoned Refried Beans Recipe
I can’t get enough of this recipe because it’s the ultimate comfort food—simple, flavorful, and quick to whip up, making it perfect for busy weeknights. Plus, the spices and creamy texture of the beans mixed with a sprinkle of queso fresco or feta seriously elevate my taco game to the next level!
Making these Easy Seasoned Refried Beans is a labor of love. They’re so incredibly easy to make and so unbelievably good.
I mean, refried beans have to be one of the simplest and tastiest things to eat, right? They’re just cooked and smashed beans, after all.
And yet, there’s a fair amount of cooking and a good amount of seasoning required to turn beans into something you can happily eat without *any* other accompaniment. Here’s how you do it:
Ingredients
Olive Oil: A fat that is healthy for the heart and has antioxidants.
Onion: Adds delicious sweetness and rich, savory flavor.
Allium sativum: Boosts flavor; supports the immune system.
Pinto Beans: Rich in fiber and protein from plants.
Cumin, Ground: An earthy, warm spice that helps with digestion.
Chili powder, which provides heat, also boosts metabolism.
Paprika, Smoked: Paprika, when smoked, delivers a flavor of added depth; full of wonderful vitamin A.
Cilantro: Contains vitamins and antioxidants; offers a fresh taste.
Ingredient Quantities
- 2 tablespoons olive oil or lard
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cans (15 ounces each) pinto beans, drained and rinsed
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup vegetable broth or water
- 2 tablespoons chopped fresh cilantro (optional)
- Queso fresco or crumbled feta cheese, for topping (optional)
Instructions
1. Warm the olive oil or lard in a large skillet over medium heat.
2. Finely chop the onion and add it to the skillet. Sauté the onion until it becomes translucent, about 3-4 minutes.
3. Add the chopped garlic and sauté for 1 minute, until aromatic.
4. Combine the onions and garlic in the skillet with the drained and rinsed pinto beans.
5. Add the ground cumin, chili powder, smoked paprika, salt, and freshly ground black pepper. Stir well to ensure an even coating of spices over the beans.
6. Add the vegetable broth or water, and gently mash the beans using a potato masher or the back of a fork. You want a chunky texture, so if you feel the need to adjust the amount of liquid, don’t be shy about it.
7. Maintain cooking over medium-low heat, stirring now and then, until the beans are piping hot and the flavors have melded. This should take about 5-7 minutes.
8. Sample the beans and rectify the condiment level with further sodium and pepper, if necessary.
9. When the beans are prepared, take them off the heat and mix in the chopped, fresh cilantro, if you are using it.
10. Warm the refried beans and serve them topped with queso fresco or crumbled feta cheese, if you like. They make a great side dish, but I’m partial to them as a filling for tacos, burritos, and tostadas.
Equipment Needed
1. Large skillet
2. Cutting board
3. Chef’s knife
4. Measuring spoons
5. Can opener
6. Colander (for draining and rinsing beans)
7. Wooden spoon or silicone spatula
8. Potato masher or fork (for mashing beans)
9. Small bowl (for holding chopped cilantro, if using)
FAQ
- Can I use black beans instead of pinto beans?Certainly! Black beans can be used in place of the main ingredient. Their flavor is slightly different, but still quite delicious.
- What if I don’t have smoked paprika?It is possible to use standard paprika, but the smoky flavor will be diminished.
- Is there a way to make this recipe vegetarian or vegan?Substituting lard with olive oil and water with vegetable broth makes it a dish for vegetarians. Omitting the cheese topping makes it a naturally vegan dish.
- How can I make these refried beans spicier?A pinch of cayenne pepper can be added, or the chili powder can be increased to taste.
- What can I serve with these refried beans?As a side dish, they are wonderful; in burritos, tacos, or as nacho toppings, they shine.
- How do I store leftovers?Refrigerate any leftover food in an airtight container for no more than 3 days. The food can be reheated safely on the stovetop or in the microwave.
- Can I make these beans in advance?Indeed, making them a day in advance and merely reheating them before serving is an option.
Substitutions and Variations
Vegetable oil or butter: Use as a cooking fat if you don’t have olive oil or lard.
Pinto beans: You can substitute them with black beans or kidney beans.
Cumin seeds: Garam masala or ground coriander can be used for a different spice profile.
Smoked paprika: For the same level of smokiness and flavor as smoked paprika, you can use standard paprika or a small amount of chipotle powder.
Using vegetable broth or water as a base, we could potentially use chicken broth for added flavor if not vegetarian or vegan.
Pro Tips
1. Enhance Flavor with Bacon: If you want a richer flavor, consider starting by frying a couple of chopped strips of bacon until crispy. Remove the bacon and use the rendered fat instead of olive oil or lard for cooking the onions and garlic, then crumble the bacon back in with the beans.
2. Infuse with Lime: For a bright, fresh twist, squeeze in a bit of fresh lime juice into the beans after mashing them. The acidity can help balance the richness of the beans and amplify the other flavors.
3. Experiment with Heat: If you enjoy some spiciness, add chopped jalapeños or a dash of cayenne pepper along with the other spices. Make sure to adjust the amount according to your spice tolerance.
4. Add Depth with Tomato: Stir in a tablespoon or two of tomato paste with the spices. This adds a subtle sweetness and depth to the dish and complements the smoky flavors.
5. Texture Play: For a creamier consistency, consider blending half of the beans with the vegetable broth or water before adding them to the skillet, and mash the rest in the skillet for a more varied texture.
Easy Seasoned Refried Beans Recipe
My favorite Easy Seasoned Refried Beans Recipe
Equipment Needed:
1. Large skillet
2. Cutting board
3. Chef’s knife
4. Measuring spoons
5. Can opener
6. Colander (for draining and rinsing beans)
7. Wooden spoon or silicone spatula
8. Potato masher or fork (for mashing beans)
9. Small bowl (for holding chopped cilantro, if using)
Ingredients:
- 2 tablespoons olive oil or lard
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cans (15 ounces each) pinto beans, drained and rinsed
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup vegetable broth or water
- 2 tablespoons chopped fresh cilantro (optional)
- Queso fresco or crumbled feta cheese, for topping (optional)
Instructions:
1. Warm the olive oil or lard in a large skillet over medium heat.
2. Finely chop the onion and add it to the skillet. Sauté the onion until it becomes translucent, about 3-4 minutes.
3. Add the chopped garlic and sauté for 1 minute, until aromatic.
4. Combine the onions and garlic in the skillet with the drained and rinsed pinto beans.
5. Add the ground cumin, chili powder, smoked paprika, salt, and freshly ground black pepper. Stir well to ensure an even coating of spices over the beans.
6. Add the vegetable broth or water, and gently mash the beans using a potato masher or the back of a fork. You want a chunky texture, so if you feel the need to adjust the amount of liquid, don’t be shy about it.
7. Maintain cooking over medium-low heat, stirring now and then, until the beans are piping hot and the flavors have melded. This should take about 5-7 minutes.
8. Sample the beans and rectify the condiment level with further sodium and pepper, if necessary.
9. When the beans are prepared, take them off the heat and mix in the chopped, fresh cilantro, if you are using it.
10. Warm the refried beans and serve them topped with queso fresco or crumbled feta cheese, if you like. They make a great side dish, but I’m partial to them as a filling for tacos, burritos, and tostadas.
