Are Refried Beans Healthy?

Refried beans can be healthy because they’re high in protein, fiber, and important nutrients. However, they can be less healthy if made with lots of lard. For a healthier option, use olive oil instead of lard, rinse canned beans to reduce sodium, or make them from scratch with simple seasonings.

Are Refried Beans Spicy?

Plain refried beans are mild, but you can easily add heat if you like a little kick.

Homemade Refried Beans Recipe-Feasting at Home

Name: Refried Bean Recipe
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Mexican
Ingredients: 1 lb pinto beans, 2 1/4 cups (dried), or sub 6 cups cooked beans, or canned beans (4 x 14-ounce cans), drained.; 5 cups water ( 7 cups if using Instant pot); 1/2 teaspoon salt; 2 teaspoons chili powder; 2 teaspoons cumin; 2 bay leaves (or 2 teaspoons dried oregano); 1 teaspoon garlic powder; 1 teaspoon salt; 1 teaspoon chili powder; 1/4-1 teaspoon chipotle powder (optional); ½-1 teaspoon smoked paprika (optional); 2-3 tablespoons olive oil (optional)

Description

How to make delicious, healthy, Refried Beans from scratch using dry beans or canned beans on the stovetop or in your instant pot. Allow 8-24 hours soaking time for dried beans.

Ingredients

Units

1 lb pinto beans, 2 1/4 cups (dried), or sub 6 cups cooked beans, or canned beans (4 x 14-ounce cans), drained.
5 cups water ( 7 cups if using Instant pot)
1/2 teaspoon salt
2 teaspoons chili powder
2 teaspoons cumin
2 bay leaves (or 2 teaspoons dried oregano)
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon chili powder
1/4–1 teaspoon chipotle powder (optional)
1/2–1 teaspoon smoked paprika (optional)
2–3 tablespoons olive oil (optional)

Optional Garnishes: cilantro, lime wedges, queso fresco.

Instructions

STOVE TOP VERSION

Soak. Place dry beans in a bowl or pot and pour 6 cups of water over the top. Let them sit on the counter overnight or for 8 hours, until they swell and double in size. Drain. If using canned or cooked beans see notes.
Simmer. Place soaked beans in a large pot with 5 cups of fresh water. Add salt, spices and bay leaves. Bring to a boil over high heat. Cover and turn heat to low, then simmer gently until tender, about 1 1/2- 2 hours until very tender.
Drain. Drain the beans, reserving the cooking liquid, and remove the bay leaves.
Mash or Puree. Either mash right in the pot with a potato masher, or place them in the food processor with the additional salt and spices. Add 1- 1 ½ cups of the cooking liquid ( to desired consistency) mashing or pureeing until almost smooth. A little texture is good.
Add Olive oil. Add a couple of tablespoons of olive oil to the puree for extra richness and delicious flavor.
Serve! Keep warm in the pot until ready to serve, or divide and freeze, or simply refrigerate for the week. They will keep for 4 days, or can be frozen.

Notes

Instant Pot: If making in an Instant Pot, place all ingredeints in the Instant pot with 7 cups water and salt, chili powder, cumin, bay leaves, pressure cook on high for 35 minutes. Let pressure naturally release. Continue following directions starting with draining the beans (save the liquid).

Cooked or Canned Beans: Heat 6 cups of beans with just enough water to cover them along with the spices, simmer 10-15 minutes. Drain, saving the water. Continue with recipe.

Nutrition

Serving Size: 1 cup
Calories: 174
Sugar: 1.1 g
Sodium: 477.9 mg
Fat: 0.9 g
Saturated Fat: 0.2 g
Carbohydrates: 31.3 g
Fiber: 8 g
Protein: 10.6 g
Cholesterol: 0 mg