Refried Kidney Beans
These Easy Refried Kidney Beans are a simple, flavorful alternative to canned refried beans made with real ingredients and ready in just a few minutes on the stovetop. Refried beans are an easy recipe that gives you a healthy side dish that tastes great on its own or used as a topping.
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A Quick Look at the Recipe
✅ Recipe Name: Refried Kidney Beans
🕒 Ready In: ~15 minutes
👪 Serves: 4 servings
🍽 Calories: ~300 calories per serving (estimated)
🥣 Main Ingredients: Kidney beans, onion, garlic, olive oil, spices
📖 Dietary Info: Naturally gluten-free, vegan, dairy-free
👌 Difficulty: Very easy - sauté, mash, and season in one pan
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Using canned kidney beans gives you a naturally creamy texture and a deeper, richer bean flavor compared to traditional pinto or black bean versions. Everything gets sautéed, mashed, and seasoned in one pan, making this an easy, budget-friendly staple you can add to almost any meal.
This recipe is perfect for weeknights, meal prep, or whenever you need a quick side for Spicy Pork Tacos, Chicken Burrito Bowl, Chicken Quesadillas, or Beef Taquitos.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love These Refried Kidney Beans:
- Key Ingredients:
- Easy Substitutions & Variations:
- How To Make Refried Kidney Beans:
- Recipe Notes & Tips:
- How to Store:
- Refried Kidney Beans FAQs:
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- Refried Kidney Beans
Why You'll Love These Refried Kidney Beans:
Quick and Easy: Made with canned beans and pantry spices, this recipe comes together in under 15 minutes with minimal prep.
One-Pan Simplicity: Everything cooks in a single small saucepan, no need to sauté separately or dirty extra dishes.
Customizable Texture: Mash them chunky or smooth depending on your preference.
Flavorful and Filling: Chili powder, cumin, and garlic add depth and warmth to the creamy beans.
Budget-Friendly: Uses affordable ingredients you likely already have on hand.
Versatile: Perfect as a side dish, taco or burrito filling, or layered into bowls and nachos.
Key Ingredients:
- kidney beans. Canned red kidney beans work best for quick prep. Drain and rinse well to remove excess sodium and improve flavor.
- onion. Finely chopped yellow or white onion adds savory depth and softens as it simmers with the beans.
- garlic clove. Fresh garlic brings bold flavor. If needed, substitute with ⅛ teaspoon garlic powder.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use different beans: Kidney beans give a naturally rich, creamy texture, but you can easily use pinto beans, black beans, or white beans. Each bean will give a slightly different flavor.
- Adjust the texture: For chunky refried beans, mash only half the mixture and leave some whole beans intact. For very smooth beans, mash fully or blend briefly with an immersion blender.
- Make them spicier: Add diced jalapeño, a pinch of cayenne, or a spoonful of canned green chiles while sautéing the onion and garlic. This keeps the heat balanced without overpowering the beans.
How To Make Refried Kidney Beans:
- Step 1: Add the olive oil, kidney beans, onion, garlic, chili powder, cumin, salt, and pepper to a small saucepan. Stir everything together to combine.
- Step 2: Set the pan over medium heat. Add
½ cup of water and bring the mixture to a gentle boil.
- Step 3: Once boiling, reduce the heat to low. Let it simmer uncovered for about 8-10 minutes. Use a potato masher or fork to mash the beans directly in the pan.
- Step 4: Continue cooking for another 1-2 minutes after mashing, stirring frequently, until the beans are fully heated through and the texture is creamy.
Recipe Notes & Tips:
- Mash to Your Liking: For a chunkier texture, mash only about half of the beans. For a creamy consistency for your refried beans, mash more thoroughly or blend briefly with an immersion blender.
- Adjust the Liquid: Add water or broth gradually to reach your desired consistency. The beans will continue to thicken slightly as they cool.
- Don't Skip the Simmer: Letting the mixture simmer helps the flavors meld and gives the beans a creamy finish.
- Taste as You Go: The saltiness of canned beans varies by brand. Always taste and adjust seasoning before serving.
- Double the Batch: This recipe doubles easily, use a larger saucepan and add a few extra minutes to the simmer time.
How to Store:
Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove over low heat or in the microwave, adding a splash of water or broth to loosen if needed.
Freezer: Let beans cool completely, then transfer to a freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight in the fridge before reheating. Stir in extra liquid as needed to restore texture.
Refried Kidney Beans FAQs:
Yes. Kidney beans work extremely well for refried beans because they mash easily and have a naturally creamy texture. They also have a deeper, slightly sweeter flavor compared to pinto beans. The cooking method is the same, sauté the aromatics, add the beans, season, and mash until the texture is how you like it.
Refried beans thicken as they cool. If they seem too thick in the pan, stir in a small splash of water or broth until they loosen. If they're dry from the start, they likely simmered too long or the heat was too high, just add liquid a little at a time until they become smooth again.
If the beans are thinner than you'd like, continue simmering them uncovered for a few minutes to let excess moisture evaporate. You can also mash more of the beans or stir in a spoonful of tomato paste to help them thicken while boosting flavor.
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Refried Kidney Beans
Ingredients
- ¼ cup olive oil
- 2 cans kidney beans, drained and rinsed
- ¼ cup onion, diced
- 3 garlic cloves, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ cup water
Instructions
- Add the olive oil, kidney beans, onion, garlic, chili powder, cumin, salt, and pepper to a saucepan. Stir everything together to combine.
- Set the pan over medium heat. Add in the ½ cup water then bring the mixture to a gentle boil.
- Once boiling, reduce the heat to low. Let it simmer uncovered for about 8-10 minutes, stirring every couple of minutes to prevent sticking.
- Use a potato masher, fork, or the back of a wooden spoon to mash the beans directly in the pan. Mash until the mixture reaches your preferred texture, either smooth or slightly chunky. Add more water a tablespoon at a time if the mixture is too thick or dry.
- Continue cooking for another 1-2 minutes after mashing, stirring frequently, until the beans are fully heated through and the texture is creamy. Remove from heat and transfer to a serving bowl. Garnish with chopped fresh cilantro if desired.
Video
Nutrition
Notes
- Mash to Your Liking: For a chunkier texture, mash only about half of the beans. For smoother refried beans, mash more thoroughly or blend briefly with an immersion blender.
- Adjust the Liquid: Add water or broth gradually to reach your preferred consistency. The beans will continue to thicken slightly as they cool.
- Don't Skip the Simmer: Letting the mixture simmer helps the flavors meld and gives the beans a creamy finish.
- Taste as You Go: The saltiness of canned beans varies by brand. Always taste and adjust seasoning before serving.
- Double the Batch: This recipe doubles easily, use a larger saucepan and add a few extra minutes to the simmer time.
love these on homemade nachos!
Great addition to our Taco Tuesday. Very authentic tasting.
Excellent!
do you serve this on a bed of rice, or all on its lonesome?
My daughters name is Kaeleigh! Great recipe...
Super easy and very tasty. I like spicy food so I used some chili and some chipotle, but you can easily adjust the spice level and I suspect you could use pintos or other beans. The best part from my point of view is you can adjust how thick they are. I'm not crazy about the solid canned refried beans, but I don't want soupy and I can make them to the consistency I prefer.