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Refried Beans

Other

Contributed by: BMC Teaching Kitchen

Pupusa with refried bean and curtido

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This refried bean recipe takes about 15 minutes to make. It has more vegetables than store-bought refried beans, no additives, and you get to control the salt content. They are so delicious, especially with the addition of hot sauce. If you don't like them spicy, add a splash of vinegar, lemon or lime juice instead. These beans are tasty in quesadillas, pupusas, and burritos, or they can be eaten with  rice and chicken/fish/beef, or used as a dip for chips or vegetables. Feel free to add other vegetables, herbs, and spices as your taste buds desire!

Serves:
4 servings
Total Time:
20 minutes
Prep Time:
10 minutes
Cook Time:
10 minutes

Ingredients


Beans - 1 (15oz) can red/kidney beans (1 ¾ cups cooked beans) Onion - ¼ medium onion, roughly chopped (any color) Bell_Pepper - ½ pepper, chopped (any color) Garlic - 1-2 cloves, or ¼ teaspoon powdered garlic (optional) Oil - 1 Tablespoon olive, canola, avocado or other vegetable oil Salt - ½ teaspoon kosher salt (¼ teaspoon table salt) Hot_Sauce- 1-2 Tablespoons, or according to your taste (we like Frank's and Red Hot)

Instructions

Step 1
Strain and rinse canned beans. Place in a blender or food processor with the onion, pepper, salt and hot sauce. Blend until smooth.
Step 2
Heat the oil in a skillet over medium heat. Add the bean mixture and cook for 5-7 minutes, stirring regularly. Turn down the heat if it starts to bubble.
Step 3
These beans can be stored in the frige for up to 4 days, and in the freezer for up to 90 days.

Notes

To reduce the sodium content, cook dry beans without adding salt or buy low-sodium or no-salt-added beans, and/or rinse beans well after straining.

Nutrition facts below reflect use of no-salt-added beans.

Nutrition Information

Calories:
173 Calories
Fat:
4
Saturated Fat:
0.6
Carbohydrates:
Net Carb: 25
Dietary Fiber:
8
Protein:
9
Sodium:
148

Dietary Restrictions

Vegan