Refried beans

Try this recipe for homemade refried beans. They work equally well as a party dip served with nachos, or as an accompaniment to a larger Tex-Mex-style meal.

  • Prep:15 mins
    Cook:25 mins
  • Easy

Nutrition per serving

  • kcal 114
  • fat 3g
  • saturates 0.4g
  • carbs 12g
  • sugars 0g
  • fibre 6g
  • protein 5g
  • salt 0.01g


  • 400g can black, pinto or kidney beans
  • 1 tbsp sunflower oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 green chilli, chopped (optional)
  • 1 tsp cumin seeds
  • ½ tsp dried oregano
  • ½ tsp smoked paprika
  • chopped coriander, to serve (optional)


  1. Lightly drain the beans, reserving the juice from the tin, but do not rinse (you want the beans in about half the liquid from the can). Depending on the texture you prefer, either mash them roughly in a bowl or blitz them using a blender until smooth. Set aside.

  2. Heat the oil in a large frying pan or casserole and cook the onions for 8-10 mins until soft and golden. Scatter in the garlic, chilli and cumin seeds, and sizzle everything for 2 mins more. Tip in the beans, oregano, paprika and a pinch of salt. Cook everything together for 5 mins until the beans have heated through adding more reserved bean juice if it’s too thick. Serve straightaway with a sprinkling of coriander, if you like, or leave to cool and keep chilled. Will keep chilled for up to three days or frozen for a month. Reheat with a splash of water mixed in.

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