Hi guys, I feel a bit off posting today’s recipe. Now, I don’t know about you, but here in the UK I’ve noticed a serious shift in the last week or so. Weather, mood, everything. While I’m totally here for autumn (I’m sorry guys, I really hate summer), I feel slightly premature posting this recipe in August. Today I’m making refried beans, with a slight twist.
As you may have heard me say approximately 500 times in the last few weeks, my appetite disappears when it gets warmer. And in the last week or 10 days, I’ve felt like starting to embrace cooked food again. I mean, I have a soup on my menu this week. So, I’m ready for this. I apologise if it’s a little early for you.
Traditionally refried beans are made from pinto beans, which is all well and good, but I find them a little boring. To mix things up, I made mine from a mixture of kidney beans and black beans. The recipe itself in terms of spices is very traditional, so you could also use pinto beans if you wanted to keep it 100% traditional.
There are lots of refried beans recipes that compete to be the quickest, 10 minutes or less…
This isn’t one of those. While this recipe isn’t that time consuming, I believe you get the best out of recipes like this if you give it slightly longer to cook. You end up with more flavour, and I think that’s what we all want.
This recipe is gluten free, dairy free, soy free, nut free and vegan.
Cook time: 25-30 minutes
Serves 4
Ingredients
- A can each of kidney and black beans, drained and rinsed (use pinto beans for traditional recipe)
- 1 tbsp olive oil
- ½ red onion roughly chopped
- 2 cloves garlic, minced
- 1tsp chilli powder
- ½ tsp cumin
- 1 tbsp lime juice (optional)
- ½ cup water
Method
- In a medium saucepan over medium heat, warm the olive oil until simmering. Add the onions. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 minutes.
- Add the garlic, chilli powder and cumin. Cook, stirring constantly, until fragrant, about 30 seconds. Pour in the drained beans and water. Stir, cover and cook for 5 minutes.
- Reduce the heat to low and remove the lid. Now it’s time to ‘mash’ the beans. You can do this manually, or use a food processor. Use a potato masher or the back of a fork to mash up about at least half of the beans, until you reach your desired consistency. I was lazy and used my food processor with the creaming blade to leave some texture. Use the regular blade if you’d like them completely smooth.
- Continue to cook the beans, uncovered, stirring often, for 3 more minutes.
- Remove the saucepan from the heat and stir in lime juice (if using). If the beans seem dry, add a very small splash of water and stir to combine. Cover until you’re ready to serve.
Enjoy!
Does this sound like something you’d enjoy? Or are refried beans something you’d rather use from a tin?
Until next time,
Sophie
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This looks and sounds really tasty and isn’t something I have ever tried before. I love your recipes, I never know what to make so they’re always inspiring. I’ll have to give this a go!
Vicki |
Thank you so much! I’m glad you enjoy them. Let me know what you think if you decide to try them x
These look amazing – much better than refried beans from a tin!
Also, I’m like you – not a fan of summer and so excited for autumn/winter food! 🙂
I think this recipe sounds fab! I also struggle to eat proper cooked meals in the summer – I just have to stick to light bites & cold dishes!! However, I am definitely ready for the autumn food and this sounds delicious right now… and healthy too xxx
I had never heard of refried beans before. I’d be quite curious to try, starting with this recipe!
I do love to read a good recipe post every now and then! I’m glad you’ve shared such a healthy one and one that’s quite easy to make as well
Tish
I’m the same, this past week has been a bit of a mixed week food wise. I’ve had a few salads but also a few cooked meals too. I like that these beans are so quick and easy to make. They sound really flavoursome and a great source of protein too. Thank you for the idea Sophie! <3 xx
Bexa | http://www.hellobexa.com
Thank you! Yes, they’re a great source of protein. I’m the same with my meal plan this week. I have a few salads and a couple of warm dishes and a soup. I an’t wait for my kitchen to be fully autumnal again. Thanks for stopping by x
I love beans, and this is such a healthier way of making them than what I’m used to. Cant wait to try them out
Thank you! I love beans too. Yay! let me know if you try them x
Not the biggest fan of kidney beans but I do enjoy it every now and then when making burritos! Never though to make them ourselves though.
Jessica & James | http://www.foodandbaker.co.uk
You should give it a try! The homemade ones usually have so much more flavour x
Thanks for sharing this recipe, Sophie! I’m not really a fan of pinto beans either so I think you put a nice little twist to this recipe. I also love that this recipe doesn’t require too much ingredients to make.
☼ cabin twenty-four
This looks amazing! And yes, it’s perfect as we seem to have lost our summer haven’t we?
Thank you! It’s definitely cooled a bit but I’m not feeling fully autumnal yet. I can’t wait though! x
Definitely sounds like something I’d enjoy! I love beans. I’m always more hungry in Autumn too – and I crave warm, hearty food. Like right now, I could KILL for a stew!
Yess!! I was looking in my pantry the other say and saw things that I can’t even remember the last time I used them. I can’t wait for warm hearty meal weather x
So simple and looks delicious! I sometimes use the tinned kidney beans to cook the Indian favourite, rajma! This will be another one to try 🙂
– Aditi
http://www.aditispen.com
Ooo I don’t think I’ve ever tried it. I might have to give it a go x
Ooh I’d love to try this recipe. I love Mexican food and sometimes I love refried beans with my fajitas but have only tried them out of the can so far!
Soph – https://sophhearts.com x