Easy Refried Beans

Ingredients

• 1 canblack beans (or pinto beans)
• 1/2onion
• 2garlic cloves
• 2chipotles in adobo
• 1 tablespoonadobo sauce
• 1/2 teaspooncumin
• 1/2 teaspoonsalt
• to tastefreshly cracked black pepper
• 120 ml (1/2 cup)stock (or water)
• a dollopoil

Instructions

1. 1

   Cook onion and garlic

   Peel the garlic and roughly chop the onion. Warm a dollop of oil in a pan over medium heat, then cook the onion and garlic; leave the garlic cloves whole if you prefer.

2. 2

   Simmer the beans

   When the onion starts to brown, after about 5–8 minutes, add the drained and rinsed beans, chipotles, adobo sauce, cumin, salt, black pepper and stock or water. Simmer for a few minutes, until heated through, then transfer everything to a blender and blend until combined.

3. 3

   Taste and season

   Taste the beans and adjust the seasoning. Add more salt if needed, or more chipotles or adobo sauce for extra heat.

4. 4

   Thicken if desired

   Serve the beans as they are, or sauté them in oil or lard over medium heat for a few minutes to thicken them.

5. 5

   Store the beans

   Transfer leftovers to an airtight container and refrigerate. Beans are best eaten soon.

What are refried beans?

Refried beans are a familiar Mexican-style preparation of cooked beans, mashed or blended and often finished in a pan. Despite the name, they are not necessarily fried twice.

This quick version uses tinned beans and blends them with onion, garlic, chipotle and adobo for a smooth, smoky result without a long cooking time.

Nutrition and macros by portion

The nutrition label shows one serving as written: 89 calories, 0g protein, 0g carbs, 0g fat.

Beans provide most of the carbohydrates and plant protein, while the oil or lard used for cooking contributes fat. Serve a moderate scoop with vegetables and another protein source, or pair it with rice or tortillas for a more filling plate.

Choosing the beans

Black beans: They make a dark, earthy mixture and pair well with the smoky chilli.

Pinto beans: These give a more traditional pale, creamy look and a mild flavour. Drain and rinse either variety before adding it to the pan.

Build the flavour

Onion and garlic: Let the onion begin to brown before adding the beans; this gives the base a sweeter, savoury flavour. The garlic can stay whole because it will be blended later.

Chipotle and adobo: The chillies bring heat and smokiness, while the sauce adds depth. Start with the stated amounts, then adjust after tasting.

Blend to your preferred texture

The method blends the beans until combined, making a smooth, spoonable mixture. For a little more texture, blend briefly rather than running the blender until completely smooth.

Take care when blending hot ingredients: follow your blender's instructions and avoid filling it beyond its safe limit.

Adjust the thickness

The stock or water helps the beans heat through and blend. If the mixture seems too thick, add a small splash of liquid; if you want it thicker, sauté it for a few minutes in oil or lard as the recipe suggests.

Ways to serve

Serve the beans as a side with rice, or spoon them into tacos and burritos. They also make a hearty layer for nachos or a filling for quesadillas.

Add fresh toppings at the table, such as chopped coriander, diced tomato or a squeeze of lime, if they suit the rest of your meal.

Recipe notes & tips

• Rinse the tinned beans well to remove their canning liquid.
• Keep the garlic cloves whole if you want to make them easy to pick out before blending.
• Use water in place of stock if you want to keep the seasoning simple.
• Blend carefully and follow your blender's guidance for hot mixtures.
• Taste before serving, since the adobo sauce and stock can affect how much extra salt you need.

Variations

• Use pinto beans: Swap them for black beans for a lighter-coloured, creamy result.
• Turn up the heat: Add extra chipotle or adobo sauce a little at a time.
• Make it milder: Use one chipotle and adjust the adobo sauce to taste.
• Add fresh herbs: Finish with chopped coriander for a bright contrast.
• Use lard: Sauté the blended beans in lard instead of oil for a richer finish.

Common mistakes to avoid

• Skipping the rinse: Unrinsed beans can bring excess canning liquid into the mixture; drain and rinse them first.
• Browning the onion too far: Cook until it starts to brown, rather than letting it burn, which can make the base taste bitter.
• Adding too much chilli at once: Chipotles can be potent; begin with the stated amount and taste before adding more.
• Blending an overfilled jug: Hot beans need room to move; blend in batches if necessary and follow the appliance instructions.
• Expecting a thick blend straight away: The liquid makes the beans easier to blend; sauté them briefly if you want a thicker finish.

How to store

Refrigerate leftovers promptly in an airtight container and aim to eat them within 3–4 days. Reheat gently in a pan or microwave, stirring and adding a splash of water if they have thickened.

Frequently asked questions