Refried Beans

Ingredients

• 15 mlextra-virgin olive oil
• 1/2 smallonion, chopped
• 2 clovesgarlic, minced
• 0.6 mlchilli powder
• 1.25 mlground cumin
• 1 can (439 g; 15 1/2 oz)pinto beans, rinsed and drained
• 30 mlwater
• 1 tablespoonfresh coriander, chopped
• 7.5 mllime juice
• a pinchfine sea salt

Instructions

1. 1

   Soften the onion

   Heat the olive oil in a medium frying pan and add the onion. Cook for about 5 minutes, until softened and beginning to turn translucent.

2. 2

   Cook the spices

   Add the garlic, chilli powder and cumin, and cook for 1 minute until fragrant. Tip in the beans and water, stir, cover the pan and cook for 5 minutes.

3. 3

   Mash the beans

   Turn the heat to low and remove the lid. Mash the beans with a potato masher or the back of a fork to your preferred consistency, then cook for 4 more minutes.

4. 4

   Season and serve

   Take the pan off the heat and stir in the coriander and lime juice. Season with sea salt; if the beans seem too dry, add a splash of water.

What are refried beans?

Refried beans, or frijoles refritos, are a Mexican preparation of cooked beans that are mashed and cooked again with seasoning. The name does not mean they must be deep-fried twice; this version simply cooks the beans in a little oil with aromatics.

Pinto beans bring a mellow, earthy flavour and mash into a substantial side dish. Onion, garlic, cumin and a little chilli give them savoury warmth, while lime and coriander brighten the finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 254 calories, 10g protein, 36g carbs, 8g fat.

The beans provide most of the carbohydrates and protein, while the olive oil supplies most of the fat. Serve with vegetables or salsa for freshness, or pair with rice or tortillas if you want a more substantial plate.

Building the flavour

Onion first: give it about 5 minutes in the oil so it softens before the spices go in. This creates a sweet, savoury base without needing to brown it deeply.

Spices next: garlic, chilli powder and cumin need only 1 minute in the pan. Stir them as they cook so the garlic does not catch.

Choosing and preparing the beans

Pinto beans: rinse and drain the tinned beans before adding them. This clears away the packing liquid and lets the measured water and seasonings shape the texture.

Other beans: this method also works with cooked black or kidney beans, though their flavour and final colour will differ. Keep the amount similar and mash according to the texture you like.

Getting the texture right

Mash to taste: a potato masher gives you control over how smooth or chunky the beans become. The back of a fork works too, though it may take a little longer.

Adjust gently: cook the mashed beans for 4 minutes, then check their consistency. Add a splash of water if they look too dry; they should be thick and spoonable rather than stiff.

Finishing with lime and coriander

Fresh finish: stir in the coriander and lime juice after taking the pan off the heat. Their fresh flavours stay more distinct when they are not cooked for a long time.

Salt last: taste after adding the lime, then season with the pinch of sea salt. This makes it easier to judge the overall balance.

Serving ideas

On the side: serve the beans with tacos, enchiladas or a rice bowl, alongside salsa or fresh vegetables. They also work as a filling for wraps and quesadillas.

As a dip: spoon them into a bowl while warm and serve with tortilla chips or sliced vegetables. A little extra lime can sharpen the flavour at the table.

Recipe notes & tips

• Chop the onion fairly finely so it softens evenly in the short cooking time.
• Stir the garlic and spices constantly for their minute in the pan to prevent scorching.
• Drain the beans well so the mixture does not become watery.
• Mash only part of the beans for a chunkier result.
• Add water a little at a time if the beans thicken too much.
• Taste after adding the lime juice before adding the salt.

Variations

• Smoky version: use smoked chilli powder in place of the regular chilli powder.
• Black beans: swap in an equal amount of rinsed and drained black beans for a different flavour and colour.
• Extra heat: add a little more chilli powder to suit your preference.
• Herb change: use chopped fresh parsley if you do not have fresh coriander.
• Richer finish: stir in a little extra olive oil just before serving.

Common mistakes to avoid

• Browning the onion too quickly: lower the heat and let it soften for about 5 minutes instead.
• Burning the garlic: add it with the spices and stir for only 1 minute.
• Skipping the bean rinse: rinse and drain the beans so their packing liquid does not affect the texture.
• Mashing too much: stop when the beans reach your preferred consistency to keep some texture.
• Letting the beans dry out: add a splash of water and stir until they are spoonable.
• Over-seasoning early: taste after the lime goes in, then add salt.

How to store

Cool leftovers promptly and keep them in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or microwave, stirring in a little water if they have thickened.

Frequently asked questions