Refried Red Kidney Beans

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A simple and easy Homemade Mexican Refried Red Kidney Beans recipe. Made from scratch. Perfect for a Mexican Feast. 7 Simple Ingredients. 10 Minutes. Gluten-Free. Vegan.
Gluten Free
refried red kidney beans in a light green bowl garnished with chopped cilantro and a tortilla chip

What Are Refried Beans?

Refried Beans is a popular dish consisting of mashed beans. It is a staple in Mexican and Tex-Mex cuisines, but has some difference approaches when cooking the dish.

Although refried beans are sometimes referred to a “Mexican Beans”, it is a popular dish in various Latin American cultures.

Carbs In Refried Beans?

We love refried beans, and admittedly, we eat them on occasion even though we preach the Low-Carb and Keto life.

Refried Beans have 15g of carbs per 100g. They are high in fiber though, with 5g of fiber per 100g.

This means that a 100g portion of refried beans has 10g of net carbs.

Are Refried Beans Keto Friendly?

If you’re wondering whether you can have refried beans on the low-carb or keto diet, the answer is “no” in most cases.

Although beans are high in protein, fiber and other important nutrients – they have a very high carb count, making them unsuitable for low-carb and keto dieters in the majority of situations.

Nutrition and Calories of Refried Beans:

Refried Beans are a good source of Protein and Dietary Fiber. They are low in Saturated Fat and Cholestrol.

Red Kidney Refried Beans are also rich in Vitamin C, Magnesium, Phosphorus, Potassium and Manganese.

It contains about 217 calories per cup of refried beans.

See this PAGE for more in depth data on the nutrition of refried beans.

How To Make Homemade Refried Red Kidney Beans:

Here’s how to make refried beans from scratch! We like to use red kidney beans!

The Ingredients You Need:

  1. Red Kidney Beans (Cooked or Canned)
  2. Onion
  3. Minced Garlic
  4. A Handful Of Spices

Step-By-Step Instructions:

step by step instructions of an easy refried beans recipe made with red kidney beans
  1. Start by tossing all the ingredients into a small pan. (Photo 1)
  2. Bring everything to a boil and let it simmer. (Photo 2)
  3. Stir it every few minutes and smash the beans until it reaches your desired consistency. (We prefer chunkier refried beans.) (Photo 3)
  4. Once it’s at your desired consistency, remove from heat, garnish with fresh cilantro and serve! (Photo 4)

Video Instructions:

What Do You Serve With Refried Beans?

It’s a great side dish any Mexican meal!

  1. We like to spread it in a tortilla for a burrito,
  2. Scoop a dollop into a taco,
  3. A side dish to Mexican Chicken,
  4. etc.

It’s also great as a Refried Bean Dip for tortilla chips.

Looking For More Healthy Mexican Recipes?

If this Refried Kidney Beans Recipe doesn’t tickle your fancy, we’ve got a few other healthy (low carb, keto and often paleo) Mexican recipes up our sleeves, and well as personal favorites from other great bloggers.

  1. Mexican Salad
  2. Taco Seasoning Blend
  3. Restaurant Style Salsa
  4. Some recipes from other great bloggers: 11 Keto Mexican Recipes

Have You Made This Refried Red Kidney Beans Recipe?

side shot of refried kidney beans garnished with chopped cilantro

If you’ve made this easy homemade refried beans recipe, please leave a comment and a rating. We love hearing your feedback and it greatly helps us improve our recipes!

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Easy Refried Kidney Beans

A simple and easy Homemade Mexican Refried Red Kidney Beans recipe. Made from scratch. Perfect for a Mexican Feast. 7 Simple Ingredients. 10 Minutes. Gluten-Free. Vegan.
5 from 2 votes
Print Pin Rate
Course: Condiment, Side Dish
Cuisine: American, Mexican
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Calories: 8.68kcal

Ingredients

  • 1 Can Kidney Beans (Don’t Drain)
  • 1/4 Onion (Finely Chopped)
  • 1 Clove Garlic (Minced)
  • 2 Tsp Chili Powder
  • 1/2 Tsp Cumin
  • 1 Tsp Salt
  • 1/2 Tsp White Pepper

Instructions

  • Add the beans (including the liquid) from the can into a medium sauce pan, over a medium heat.
  • Add all the rest of the ingredients, and cook until heated through.
  • While it cooks, be sure to smash the beans until they reach your desired consistency.
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Tips and Tricks:

  1. Add vegetable stock if the refried beans get too thick.
  2. If it’s too saucy, just keep simmering for a few minutes longer.
  3. If you would like a very smooth final product – use an immersion blender.
  4. Draining the beans: We always buy canned beans in brine. The ingredients are beans, water and salt. Check the label.

Nutrition

Calories: 8.68kcal | Carbohydrates: 1.73g | Protein: 0.35g | Fat: 0.22g | Saturated Fat: 0.04g | Sodium: 598.61mg | Potassium: 29.54mg | Fiber: 0.53g | Sugar: 0.38g | Vitamin A: 296.5IU | Vitamin C: 0.74mg | Calcium: 3.3mg | Iron: 0.34mg
Tried this recipe?Mention @LivingChirpy or tag #livingchirpy!

This recipe for Refried Kidney Beans was first published on August 1, 2018 and was updated on February 19, 2020 to include detailed step-by-step instructions and faqs.

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9 Comments

  1. 5 stars
    This was Delicious. Our beans had too many preservatives in the liquid for me to want to cook with it, so I used your tip to add veggie broth. We also omitted the salt since our beans were quite salty to start. We made simple bean and cheese burritos. Will definitely do this recipe again.

  2. 4 stars
    Make these all the time 3 cans at a time. Living in Uganda I had to make my own chili powder. I also dice a fresh jalapeño per can & brown onion, garlic & jalapeño. Then before I add beans I use a T of apple cider vinegar per can & 1 to grow on, & all dry seasonings, stir well & cook about 2 min then add beans. Thank you so! Yummy🥰

  3. 5 stars
    Delicious recipe!! I started by browning some shallots and garlic then adding the kidney beans/ seasoning and stirring continuously for about 10 mins, lightly mashed it and it came out amazing! Super tasty, would highly recommend in some pulled pork burritos like I had!!

    1. We’re changing this recipe to “salt to taste” since it’s impossible to know the salt content of all different brands of beans.

  4. Cannot tell you how delicious this recipe was! We cannot get pinto beans here, dry or canned, and honestly, it never occurred to me that maybe kidney beans might make a nice substitute. So after years of living without refried beans, I thought I would try it and found your recipe. It was such a hit that I am going to make big batches, portion and freeze them so that we can always have them on hand. Although, this was so fast and easy that it isn’t really necessary, we just have a lifestyle where grabbing a bean quesadilla or burrito for lunch has been a missed option. Yum!

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