Refried Beans Recipe

Drop the lard and say hello to olive oil instead – this healthier take on Refried Beans is loaded with fiber and flavor!

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I first tried refried beans at a local Mexican restaurant as a teenager. It was one of the many sides that came with my enchiladas. Back then, I had a picky palate for food outside of burgers and chicken fingers. But, for whatever reason, I loved my meal, especially the refried beans! I make them at home all the time now—minus the lard.

These healthy refried beans are savory with a creamy texture. Traditional recipes call for lard, and while it certainly adds to the creaminess, olive oil works just as well in my opinion. Besides, the sautéed onions, garlic, and a blend of spices give the refried beans more than enough flavor. Best of all, this recipe is super simple to make and is a wonderful side to serve with all your Mexican favorites.

Are Refried Beans Healthy?

I’m pleased to say that, yes, these refried beans are deliciously healthy. Pinto beans are rich in fiber and essential nutrients such as potassium, iron and magnesium. They even contain a decent amount of protein. Also, the recipe uses olive oil, a healthier fat than lard, which is what’s typically used in more traditional recipes.

Trying other beans…

While I used pinto beans for this recipe, I heartily recommend trying other varieties, too. For example, black beans are a popular alternative. They provide a slightly firmer texture and a rich, deep flavor. Black beans are perfect for bolder spices. When I use black beans, I add more cumin and chili powder, along with smoked paprika and a pinch of cayenne pepper. So tasty! Then there are navy or cannellini beans; both have a delicate flavor and smooth consistency, perhaps even smoother than pinto beans. You can’t go wrong with any of these beans!

INGREDIENTS

2 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
2 cups cooked pinto beans or 2 (15-ounce) cans pinto beans, rinsed and drained
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon dried oregano
Salt and black pepper to taste
1/4 cup water or vegetable broth

INSTRUCTIONS

Sauté
Cook onions, then add garlic and spices.

Mash
Add beans and liquid, mash to desired consistency.

Season
Simmer and season to taste.

Devour!

FAQs & Tips

How to Make Ahead and Store

I’ve prepared refried beans up to 5 days ahead without issue. As long as you store them in an airtight container in your fridge, you should be good.

How can I make my refried beans even creamier?

Aside from the broth (or water), adding a small amount of dairy-free or regular milk can also enhance the creaminess. Keep in mind you may need to add more beans, depending on how much milk you add.

Are canned beans just as good as dried beans?

I prefer dried beans. They have more flavor, in my opinion. However, canned beans are more convenient and can still taste great. Just be sure to rinse and drain the canned beans to remove excess sodium.

Serving Suggestions

Whether serving them on tacos or burritos or simply enjoying them as a side dish, these refried beans are darn near essential with my Mexican-inspired meals. I especially like to pair it with other popular sides like Mexican Rice and Corn Salad with Tomatillos. And you can be sure that these beans go perfect with a hearty serving of Chicken Enchiladas or Grilled Quesadillas. Refried beans also make a great topping for Healthy Nachos or a dip for your Tortilla Chips!