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.
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
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.
