Chipotle Refried Beans

Ingredients

• 30 ml (2 Tbsp)vegetable oil
• 1 mediumonion
• 3 clovesgarlic
• 10 ml (2 tsp)ground cumin
• 5 ml (1 tsp)sweet paprika
• 1vegetable stock cube
• 2.5 ml (½ tsp)cayenne pepper
• 1 pinchground black pepper
• 510 g (3 cups)cooked pinto beans
• 360 ml (1½ cups)water
• 15 ml (1 Tbsp)chipotle adobo sauce
• ½lime

Instructions

1. 1

   Cook the onion

   Heat the oil in a large pan over medium-high heat. Cook the onion for 5–7 minutes, until golden.

2. 2

   Toast the spices

   Add the garlic, cumin, paprika, stock cube, cayenne and black pepper. Cook for 1 minute, breaking up the cube and stirring until the spices smell fragrant and toasted.

3. 3

   Simmer the beans

   Add the beans, water and chipotle sauce. Stir, then simmer uncovered over medium heat for 10 minutes.

4. 4

   Blend half

   If you like, transfer half the bean mixture to a tall container or bowl and blend with an immersion blender. You can also use a standard blender, blending until creamy and smooth.

5. 5

   Mash the rest

   Use a wooden spoon to roughly mash the beans remaining in the pan, leaving some pieces whole for texture.

6. 6

   Add lime juice

   Return the blended beans to the pan and stir them into the mashed beans with the lime juice.

7. 7

   Cool and serve

   Let the beans cool slightly before serving. Add fresh coriander and chopped onion on top if desired.

What are refried beans?

Refried beans are cooked beans that are mashed and seasoned, a familiar dish in Mexican cooking and across Latin America. Despite the name, they are not necessarily fried twice; the term refers to cooking the beans again after their first cooking.

This version uses pinto beans, warm spices and chipotle adobo sauce. Blending half and mashing the rest gives the beans a creamy base with some texture left behind.

Nutrition and macros by portion

The nutrition label shows one serving as written: 186 calories, 8g protein, 27g carbs, 6g fat.

Pinto beans provide most of the carbohydrates and a substantial share of the protein, while the vegetable oil supplies much of the fat. Serve a portion with raw vegetables or another vegetable-rich side to round out the plate.

Building the flavour

Onion: Give it the full 5–7 minutes in the pan so it softens and turns golden before adding the other ingredients.

Spices: Stir the garlic, cumin, paprika and peppers for a minute with the crumbled stock cube. This brief cooking helps bring out their aroma before the beans and water go in.

Chipotle: Adobo sauce brings the smoky heat. Stir it through the beans so the flavour reaches the whole mixture.

Getting the texture right

Blending: Blending half the mixture is optional, but it creates a smoother portion that helps bind the beans together. Use an immersion blender in a tall container, or a standard blender.

Mashing: Mash the beans left in the pan roughly with a wooden spoon, rather than trying to make them completely smooth. The two textures come together when you stir the blended portion back in.

Timing and doneness

The onion should be golden after 5–7 minutes, and the spice mixture needs just 1 minute before the beans are added. Keep the pan uncovered during the 10-minute simmer.

The beans are ready to mash after simmering; aim for a thick, spoonable mixture with some whole or partly mashed beans remaining. Let the finished dish cool slightly before serving.

Serving ideas

For dipping, serve the beans with baked tortilla chips, raw vegetables or crackers. They also work as a filling for wraps and sandwiches.

A little fresh coriander and chopped onion make optional toppings. For a more substantial plate, pair the beans with vegetables and another dish of your choice.

Adjusting the heat

The chipotle sauce and cayenne both contribute heat, while the chipotle also gives the beans their smoky note. If you prefer a milder result, use less of either; add more chipotle for a stronger smoky kick.

Stir well after adjusting so the seasoning is evenly distributed. The lime juice, added at the end, gives the finished beans a bright edge.

Recipe notes & tips

• Dice the onion fairly evenly so it softens at a consistent rate.
• Break up the stock cube well while stirring the spices.
• Keep the pan uncovered during the 10-minute simmer.
• Blend only half the beans if you want a textured result.
• Squeeze the lime into the mixture after blending and mashing.
• Let the beans cool slightly before serving.

Variations

• Milder heat: Reduce the cayenne or chipotle sauce to suit your preference.
• Extra smoky: Stir in a little more chipotle adobo sauce.
• Smoother beans: Blend more of the cooked mixture before returning it to the pan.
• Chunkier beans: Skip blending and mash the mixture lightly with a wooden spoon.
• Fresh finish: Top with coriander and chopped onion, as suggested in the method.

Common mistakes to avoid

• Adding spices too late: Cook them with the garlic for 1 minute before adding the beans so their aroma develops.
• Leaving the stock cube whole: Break it up as you stir to help it distribute through the mixture.
• Over-blending: Blend only half the beans if you want to keep some texture.
• Mashing every bean: Leave some whole or partly mashed for a less uniform finish.
• Skipping the lime: Stir in the lime juice at the end to give the beans a brighter flavour.

How to store

Cool the beans, then store them in a covered container in the fridge for up to 3–4 days. Reheat gently in a pan or microwave, stirring in a splash of water if they have thickened.

Frequently asked questions