Hello, fellow foodies! If you’re looking for a quick and easy meal packed with flavor, I’m excited to share a creamy and delicious recipe for Canned Refried Beans. They’re the perfect solution for a tasty meal, as beans are a versatile staple in many kitchens, offering a rich and satisfying taste.
I adore creamy and fluffy beans, often using them as a base for various dishes. I discovered this recipe through a social media page, where simple beans were transformed into a creamy delight.
After experimenting with it myself, I added my own twist while ensuring the core taste, texture, and flavor remained consistent in my recipe. Now, I am glad to share this unique recipe with all of you! But before we begin, let me share the compelling story of canned refried beans, which have roots in traditional Mexican cuisine. Over time, they’ve evolved and are now available in numerous varieties, including vegetarian options and different flavor profiles, showcasing the enduring popularity of this beloved dish.
Whenever I’m craving comfort food that I can whip up in minutes, I reach for this bean recipe. These Canned Refried Beans have become my go-to dip, a delicious filling for tacos, or a warm side dish for my meals. If you’re ready to dive into this recipe with me, scroll down for detailed methods, tips, and tricks to enjoy these creamy and spicy Canned Refried Beans!
Equipment Required
- Saucepan: I recommend using a saucepan to cook the beans perfectly.
- Spatula: For an even mix, I like to use a silicone spatula, though a wooden spoon or spatula can also be used, depending on your preference.
- Measuring Cups and Spoons: These pieces of equipment are essential for measuring my ingredients perfectly.
- Knife: Use a sharp knife for a perfect mincing of garlic.
- Hand blender: I use a regular hand blender to mash the beans evenly.
Canned Refried Beans Ingredients & Substitutions
Note: The ingredients mentioned here are sufficient to make four portions of Canned Refried Beans. You will have to adjust the quantities if you want to make more or fewer portions.
- 2 Tablespoons Canola Oil: As a much healthier and rich alternative, try using Olive oil.
- 2 Garlic Cloves (peeled): For a pungent and umami flavor, you can also use shallots or garlic powder.
- 2 (15 ounces) Cans Pinto Beans: Try navy or kidney beans for a creamier, firm taste and texture.
- 1 Teaspoon Cumin: If you don’t have cumin, use coriander or caraway seeds, which have a citrusy and robust flavor.
- 1 Teaspoon Chili Powder: For a spicier kick, you can also use freshly made red chili paste or chili flakes.
- ½ Teaspoon Salt: I use regular salt with high concentration.
- ½ Lime, Juiced: You can even try white vinegar for an extra acidic kick.
Preparation And Cooking Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 10 Minutes | 30 Minutes | 40 Minutes |
How To Make Canned Refried Beans At Home
Step 1
Heat oil in a pan and sauté the minced garlic until fragrant.
Step 2
After the garlic has sautéed, add the pinto beans to the pan.
Step 3
Saute the beans for a minute, then add in the chili powder and cumin.
Step 4
Next, toss in the salt and lime juice.
Step 5
Once done, slowly mash the cooked beans with the back of your spoon until they are mushy.
Step 6
Your Canned Refried Beans are ready to taste!
Expert Tips That I Recommend
- Before cooking, open the can and drain the beans. Then rinse them thoroughly under cold water. This helps remove the canning liquid, which can sometimes be overly salty or starchy, and ensures a cleaner taste.
- Let the beans simmer over low heat for 15-30 minutes after adding them to the aromatics and seasonings. This helps them absorb the flavors and become more tender.
- I suggest blending half of the beans and leaving the other half whole for a combination of interesting textures.
FAQs About Canned Refried Beans Recipe
Nutritional Information Per Serving
These Canned Refried Beans are nutritious and mildly healthy. However, as they are loaded with carbohydrates, it is best to eat this dish in moderation.
I have mentioned the exact nutritional values of this Canned Refried Beans recipe below.
| Calories | 70 kcal |
| Carbohydrates | 2 g |
| Protein | 0.3 g |
| Fat | 7 g |
| Saturated Fat | 1 g |
| Polyunsaturated Fat | 2 g |
| Monounsaturated Fat | 5 g |
| Trans Fat | 0.03 g |
| Sodium | 300 mg |
| Potassium | 33 mg |
| Fiber | 0.5 g |
| Sugar | 0.2 g |
| Vitamin A | 159 IU |
| Vitamin C | 3 mg |
| Calcium | 12 mg |
| Iron | 0.5 mg |
This recipe is completely suitable for people following vegan, vegetarian, dairy-free, low-sugar, and gluten-free diets. However, it is unsuitable for people on a ketogenic diet.
Moreover, people on a low-fat diet might also have to consider altering some ingredients to make this recipe suitable for their needs.
Recipe Variations For Different Diets
- Low-Fat Diet: If you aim for a low-fat diet, you can modify the recipe by minimizing the amount of oil used.
Storing And Reheating This Recipe
Storing
- In the Refrigerator: My usual practice is to transfer the leftover beans into an airtight container and refrigerate them. They typically last 2-3 days.
- In the Freezer: I tend to avoid freezing the beans because it can affect their tender and creamy texture. However, if it’s unavoidable during your busy schedule, you can store them in an airtight container and freeze them, where they will remain good for up to one month.
Reheating
- Stove-Top Method: Reheat the beans by transferring leftovers and a little broth to a pan and saute for 4-5 minutes until properly heated.
- In The Microwave: Transfer your leftovers to a microwave-safe dish, drizzle the mushrooms with oil and some broth, and place the dish in the microwave for about 30-60 seconds until completely heated.
- In the Oven: Preheat your oven to 350°F. Add a little chicken or vegetable broth and some oil to the oven-based bowl. Transfer the beans and place the bowl in the oven for 10-15 minutes or until hot.
What To Serve with Canned Refried Beans Recipe
This Canned Refried Beans recipe is a delightful addition that pairs wonderfully with Asian coconut rice and Mexican rice. Its versatility makes it a great match for various dishes, such as a sesame noodle bowl or Mexican lasagna rollups, coming together to create a comforting meal.
In addition to rice and noodles, I suggest enjoying it with different types of bread, such as Rosemary Bread, No-Yeast Bread, Soft and Fluffy Pita Bread, and Coconut Bread. You can also pair this recipe with Baked Potatoes, Italian Stuffed Peppers, or Eggplant Meatballs. The options are limitless, so the pairing choice is entirely yours, you can even savor this dish on its own!
Printable Version
Canned Refried Beans Recipe
Ingredients
- 2 Tablespoons Canola Oil
- 2 Garlic Cloves peeled
- 2 15 ounces Cans Pinto Beans
- 1 Teaspoon Cumin
- 1 Teaspoon Chili Powder
- ½ Teaspoon Salt
- ½ Lime Juiced
Equipment
- Saucepan
- Spatula
- Measuring Cups And Spoons
- Knife
- Hand Blender
Instructions
- Heat oil in a pan and sauté the minced garlic until fragrant.
- After the garlic has sautéed, add the pinto beans to the pan.
- Saute the beans for a minute, then add in the chili powder and cumin.
- Next, toss in the salt and lime juice.
- Once done, slowly mash the cooked beans with the back of your spoon until they are mushy.
- Your Canned Refried Beans are ready to taste!
Video
Notes
-
-
- Before cooking, open the can and drain the beans. Then rinse them thoroughly under cold water. This helps remove the canning liquid, which can sometimes be overly salty or starchy, and ensures a cleaner taste.
-
- Let the beans simmer over low heat for 15-30 minutes after adding them to the aromatics and seasonings. This helps them absorb the flavors and become more tender.
-
- I suggest blending half of the beans and leaving the other half whole for a combination of interesting textures.
-
Nutrition
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Conclusion
These Canned Refried Beans are simple and tasty, requiring only a few ingredients and straightforward preparation steps. I often enjoy them for breakfast, lunch, or dinner; they taste amazing.
It’s quick to prepare for guests or during hectic lunches and dinners. When paired with various sides, it effortlessly creates an elegant and wholesome meal. I particularly love this dish for its creamy and soft texture.
If you enjoy creamy and savory dishes, I highly recommend trying this recipe using the techniques mentioned. If you have any feedback or questions, don’t hesitate to reach out. Stay tuned for more recipes, and happy cooking!
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I made this recipe for Christmas Eve and they were so yummy! I feel like I went strictly by the recipe but they turned out kind of dry. I’m not sure what I did wrong.
If your batch turned out a bit dry, you can try increasing the quantity of water slightly next time. A little extra moisture helps keep the final result soft and prevents it from drying out.