Everyone in our family loves these Refried Beans! They’re really healthy too. They are the best basis for vegetarian Bean Burritos, enchiladas and tacos and they make a great dip.
Making homemade Refried Beans is fast and easy! I use canned beans to cut down on time and effort. They are ready to serve in under 30 minutes. You can let them simmer while you get the rest of your fixings ready.
- 3 cans (14 ounces or 410 g each) red kidney beans
- ½ onion, finely chopped
- 2 pressed garlic cloves
- 1 tablespoon oil
- 1 ½ teaspoons chili powder
- 1 ½ teaspoons cumin
- ½ teaspoon salt
- ¾ cup (180 ml) water
- Drain and rinse beans. In a medium saucepan, heat oil to medium-high. Add onions and cook for about 4 minutes until softened but not browned. Reduce heat to medium. Add crushed garlic, chili powder and cumin and cook and stir for another minute. Add beans, salt and water. Stir and bring to a boil over high heat. Once boiling, reduce heat to a simmer and mash beans with a potato masher, leaving some beans whole. Simmer uncovered, stirring frequently, until desired consistency is reached. Add more water to thin if necessary. Salt to taste.