Refried Beans Recipe
Homemade Refried Beans are a creamy and flavorful side dish that pairs beautifully with any meal!
Servings: 8 servings
Calories: 154kcal
Ingredients
- 2 tbsp unsalted butter
- 1/2 yellow onion finely diced
- 1/2 teaspoon kosher salt
- 2 cloves garlic minced
- 3/4 tsp chili powder
- 1/4 tsp ground cumin
- 1/4 tsp garlic powder
- 4 cups pinto beans cooked, fresh is best, but canned works too
- 1/4-1/3 cup low-sodium chicken broth
- 1 tbsp lime juice fresh
- 1 tbsp fresh cilantro chopped
- cotija cheese for garnish, optional
Instructions
- In a medium saucepan set over medium heat, add the butter. Once hot, add the onions and salt. Sauté onions until soft, about 3-4 minutes, then add the garlic and continue cooking for an additional minute.
- Add chili powder, ground cumin, garlic powder, beans, broth, and lime juice. Cook for 10 minutes.
- Use a potato masher or an immersion blender to mash half of the beans (more if you prefer a creamy consistency). You may need to add a splash of chicken broth if the mixture becomes too thick. Continue to cook the beans for 5 more minutes, stirring frequently.
- Remove from heat, garnish with cilantro and cotija cheese, if desired.
Notes
STORE Refried Beans in an airtight container in the refrigerator for up to 3-4 days. To FREEZE, store them in your freezer for up to 3 months.
To REHEAT, thaw overnight in the fridge if frozen, then warm in a saucepan over medium heat, adding a splash of broth if needed to reach the desired consistency. Alternatively, you can reheat in the microwave, stirring occasionally.
Nutrition
Serving: 8serving | Calories: 154kcal | Carbohydrates: 24g | Protein: 8g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 152mg | Potassium: 401mg | Fiber: 8g | Sugar: 1g | Vitamin A: 148IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 2mg
