Quick and Easy Refried Beans

Quick and Easy Refried Beans

Isn’t it funny how a food can provide comfort to us? Refried beans are comfort food for me. They are smooth and warm, especially when topped with cheese or bacon. Oh yeah! When I make refried beans, it isn’t just a side dish..nope I want a bowl. But for those nights that I need quick and easy refried beans, this is how I whip them up in time at all!

Traditionally, all the original refried bean recipes were made from pinto beans. You will find them still made this way in the South but I learned when we moved North that the locals like to incorporate red kidney beans with the pinto beans. The additional type of bean makes for a richer color and smoother texture and is the way I usually make them.

This quick and easy recipe is perfect for busy weeknight meals or whenever you want a healthy, meatless side dish for your favorite Mexican or Tex-Mex entrees. If you are making as your entree, double the recipe for four servings.

Tip: For a more flavorful and authentic variation, substitute bacon grease for the olive oil in this recipe.

Ingredients:

3 Tablespoons extra virgin olive oil
1 small yellow onion, diced
3 garlic cloves, minced
Sea salt and black pepper, to taste
2 16-oz. cans pinto beans, rinsed and drained
1 15-oz. can red kidney beans, with liquid
1 Tablespoon ground cumin
1- 1.5 teaspoons chili powder (depending on the heat you prefer)
1/2 – 1 teaspoon smoked paprika (personal preference – start on the light end and add more as needed)

Optional:
1/2 – 1 teaspoon crushed red pepper flakes
1 jalapeno pepper, finely diced (remove seeds to reduce heat)
Fresh cilantro as garnish
Lime wedges as garnish

Directions:
Heat your large skillet over medium-high heat before adding olive oil.
Add the onion and allow it to cook for 2-3 minutes until it starts to soften
Add the garlic along with the salt and pepper.
Continue cooking another 2 to 3 minutes until the onion is soft and translucent.
Lower the heat to medium and add all of the beans, ground cumin, chili powder, smoked paprika, and crushed red pepper flakes and jalapeno, if using them.
Allow the mixture to simmer, stirring occasionally, until the beans start to break apart slightly, approximately 8-10 minutes.
Remove from heat and puree beans with an immersion blender or a potato masher until almost smooth. depending on your preference.
Serve topped with fresh cilantro or jalapeno if desired.

My crew love this version of quick and easy refried beans because they can easily make them when they are home alone and want something warm and comforting. They like to add shredded cheese and chopped bacon to theirs, which I have to admit tastes pretty good with a bowl of chips to dip in it.

[amd-yrecipe-recipe:27]

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